Southwestern Chorizo Egg Muffins

Name: Southwestern Chorizo Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 12 Large eggs; 0.25 cup Milk; 0.5 lb Ground chorizo sausage; 0.5 cup Canned black beans, rinsed and drained; 0.5 cup Frozen corn kernels; 0.5 cup Shredded cheddar cheese; 2 tbsp Green onions, sliced; Salt; Black pepper

Portable and protein-packed egg muffins filled with spicy chorizo, black beans, corn, and cheddar cheese. Perfect for meal prep and grab-and-go breakfasts.

Prep 15 min · Cook 20 min · Serves 12

Ingredients

12 Large eggs
0.25 cup Milk
0.5 lb Ground chorizo sausage
0.5 cup Canned black beans, rinsed and drained
0.5 cup Frozen corn kernels
0.5 cup Shredded cheddar cheese
2 tbsp Green onions, sliced
Salt
Black pepper

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.

In a large skillet, cook the ground chorizo over medium heat until browned and cooked through. Drain any excess fat. Crumble the chorizo.

In a large bowl, whisk together eggs, milk, salt, and pepper.

Stir in the cooked chorizo, black beans, corn, cheddar cheese, and green onions into the egg mixture.

Divide the mixture evenly among the 12 muffin cups.

Bake for 18-20 minutes, or until the egg muffins are set and lightly golden brown. Let cool slightly before removing from the muffin tin.