Allie's Mexican Chorizo and Egg Breakfast Muffins |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 cup(s) white or yellow onions diced |
1 cup(s) bell pepper (red, yellow and orange mixture works best) diced |
1 teaspoon(s) extra virgin olive oil |
6 ounce(s) mexican chorizo casing removed |
11 eggs |
1 tablespoon(s) allie’s gator spices, spicy taco seasoning |
cooking spray |
Directions:
1. Preheat oven to 375 degrees. Heat skillet swirl oil. Add pepper and onion. Cook stirring occasionally for 5 minutes or until vegetables are softened. Remove vegetables from pan into a glass or metal mixing bowl. Add Chorizo to skillet and use a spatula to break it up into course pieces. Continue cooking for about 4 minutes. Pour chorizo into a fine mesh strainer held over the sink to remove oil. Add chorizo and Allie’s Gator Spices, Spicy Taco Seasoning to vegetables and let rest stirring occasionally for 2 minutes or until cooled off a little so that the eggs won’t cook as soon as they are added. Crack all 11 eggs into the vegetable mixture and stir well using a fork. Spray a large 12 muffin tin, or two small 6 muffin tins with cooking spray. Bake 15 minutes.
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