no food no life
Serves
Chorizo Egg Muffins
This recipe makes 10 muffins - enough for 5 people for Brunch
Prep Time5 Mins
Cook Time25 Mins
Total Time30 Mins
Ingredients
- 3.5 oz Spanish chorizo or pepperoni
- 3.5 oz chopped fresh kale
- 6 large egg
- 1 cup unsweetened pumpkin puree (or carrot)
- Salt and pepper
- 0.5 cup grated cheddar cheese (optional)
- Siracha sauce, greens, sliced avocado (optional)
Instructions
- Preheat the oven to 360°F
- Dice the chorizo and place on a hot dry pan.
- Cook for 1 to 2 minutes to release the juices and crisp it up.
- Add the kale and cook for 5 to 7 minutes over medium low heat.) Remove from the heat and set aside.
- Crack the eggs into a bowl and mix with the pumpkin purée.
- Add the chorizo and kale. Season with salt and pepper, and mix until combined.
- Add the grated cheese (if using).
- Spoon the mixture into a muffin tray (a silicone tray works best). Use a ladle to distribute the mixture evenly among 10 muffin cups.
- Bake for 20 to 25 minutes, and set aside to cool slightly before serving. Serve!!!!
Nutrition
Fats 14g
Protein 13g
Carbs 5g
Net Carbs 3.5g