Spicy Egg Muffins
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Spicy Egg Muffins

These egg muffins can be baked in advance and stored in the fridge or freezer for a quick, easy, and delicious breakfast anytime.
Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 muffins
Calories 146kcal
Author Kendra Benson

Ingredients

Instructions

  • Preheat oven to 350°F. Place 24 silicone muffin liners on a rimmed baking sheet (or split up onto 2 baking sheets). If not using silicone muffins liners (and it is highly recommended that you do), grease two 12-cup muffin tins with olive oil.
  • Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces with a wooden spoon. Drain out any extra grease.
  • Add approximately 1 tsp each of the onion and bell pepper to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups.
  • Divide the chorizo evenly between the 24 muffin cups.
  • Beat all the eggs in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated.
  • Scoop 1/4 of the whisked egg into each muffin cup. If there are any leftover eggs, divide evenly or fill up any smaller cups.
  • Sprinkle the hot pepper on top of all the muffin cups evenly.
  • Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean.
  • Serve hot. If storing these, refrigerate in an airtight container for up to 1 week, or store in the freezer for up to one month. If freezing, it's best to use a FoodSaver bag to prevent frost from accumulating.

Nutrition

Serving: 1muffin | Calories: 146kcal | Carbohydrates: 1g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 156mg | Sodium: 287mg | Potassium: 146mg | Vitamin A: 375IU | Vitamin C: 9.2mg | Calcium: 23mg | Iron: 1mg