I broke one of my chorizo egg muffins when microwaving it today, so I just said, “Screw it” and put it in a bowl,…

I broke one of my chorizo egg muffins when microwaving it today, so I just said, “Screw it” and put it in a bowl, cut it up, and added some hunks of tomato and cheddar on top!

Egg muffins recipe: https://goo.gl/KuDMgZ

1. Shannon “Loud Rainbow Chikkin” Shoffner | December 21st, 2016

   that looks really good

   Reply
2. Bobbi Jo Woods | December 21st, 2016

   Thanks

   Reply
3. Jane Eyre | December 21st, 2016

   Chorizo egg muffins…What is this sorcery??

   Reply
4. Bobbi Jo Woods | December 21st, 2016

   Jane Eyre I made them like this:

   Chopped green pepper

   16 oz Cooked bulk Mexican chorizo sausage, drained (or regular breakfast sausage–sage or hot, or even Italian)

   6 large eggs

   1 cup heavy whipping cream (or half & half)

   Chopped leeks or green onions

   4 oz sharp Cheddar

   1 tsp crushed red pepper (or to taste), optional

   Cook the sausage, and added in the peppers in the last couple minutes of browning. While it cooks, chop the onion, peppers, and grate the cheese. Drain the sausage and set aside. Place a heaping spoonful of the sausage in each muffin tin cup (mine is a silicone 12-ct tray), repeat with shredded cheese. Beat the eggs, cream, green onions and red pepper together and pour over the top of the meat/cheese, bake about 25-30 mins at 375°F

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