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Ingredients 0/4
Why This Recipe Is So Easy To Love
These muffins are a great way to enjoy a protein-packed breakfast that keeps you full for hours. The rich flavor of chorizo adds a spicy kick, making each bite satisfying and delicious. Plus, they fit perfectly into a low-carb, high-fat keto lifestyle.
Practical Cooking Tips
- Make sure to cook the chorizo thoroughly before adding it to the eggs to avoid excess grease.
- Use a non-stick muffin tin or grease the cups well to prevent sticking.
- Let the muffins cool slightly before removing them to keep their shape intact.
- Use a non-stick muffin tin or grease the cups well to prevent sticking.
- Let the muffins cool slightly before removing them to keep their shape intact.
Directions
Heat your oven to 375°F (190°C) and give a 6-cup muffin tin a good spray with some baking spray that includes flour. Next, warm up a skillet over medium heat and cook the chorizo and chopped onion together for about 10 minutes until everything is nicely browned and fragrant. While that’s cooking, whisk the eggs in a bowl with a splash of water, then stir in the shredded pepper jack cheese and some fresh cilantro. Pour the egg mixture into the muffin cups, filling each one about halfway. Then, drop spoonfuls of the chorizo and onion mixture evenly over the eggs. Pop the tin in the oven and bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool slightly before enjoying!
Serving Advice
Serve warm with a side of fresh avocado slices or a simple green salad. They also pair nicely with a dollop of sour cream or a sprinkle of fresh herbs like cilantro or chives for extra flavor.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. They also freeze well; just thaw and reheat in the oven or microwave for a quick, keto-friendly meal anytime.
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