I feel a little late to the egg muffin party… I have always made quiche instead! But Starbucks makes delightful little egg bites that are around $4-5 for two, and in the interest of saving money, I decided to whip up some egg muffins yesterday afternoon. I used what I had on hand, which included eggs, chorizo sausage, fresh baby spinach, bell pepper, and shredded cheddar…and just like that, I have a favorite new healthy breakfast option!
Tiny Green Mom’s Veggie, Chorizo & Cheese Egg Muffins
Makes 6 egg muffins
1 package chorizo sausage, cooked
1 cup fresh baby spinach, chopped
1/2 yellow or orange bell pepper, diced
1/2 cup shredded organic cheddar cheese
Salt & freshly ground black pepper, to taste
Optional: diced yellow onions
Preheat the oven to 350 F.
Grease muffin cups with olive oil or coconut oil, or line with paper liners.
Cook chorizo sausage over medium/high heat until cooked through; set aside.
Chop baby spinach and dice bell peppers; set aside.
Mix eggs, salt and pepper; set aside.
In each muffin cup, add equal amounts of chorizo sausage, bell peppers, spinach. Sprinkle each cup with cheese. Pour egg mixture to cover each cup equally.
Bake for 15-18 minutes. Insert a knife or toothpick into center of egg muffin to see if it comes out clean; if so, they are done!
Pop out onto plate and serve. Enjoy!