Chorizo Egg Bites

Jan 9

Flavorful, Family-Favorite

A nutritious breakfast sets a positive tone for the day, especially for busy families.

Start your day with a power-packed breakfast that tastes great and also supports your well-being. Fueling our bodies on a high-protein option keeps energy levels stable throughout the day. The combination of chorizo, spinach, and eggs provides the perfect balance of protein, healthy fats, and essential nutrients. Chorizo egg bites are a perfect solution for busy families seeking both convenience and taste at breakfast or any time of the day. I love using chorizo in my cooking because of the incredible variety of flavors and bold spices it brings to every dish. These bites can easily be prepared in advance and enjoyed whenever needed.

Ingredients:

3/4 of a 1 lbs. of ground Chorizo sausage, cooked and crumbled into little pieces, see tip bellow*
9 Eggs
1/4 cup of cottage cheese
1/2 tsp of baking powder
1/4 tsp of paprika
1/4 tsp of garlic powder
1/4 tsp of onion powder
2 cups of packed whole fresh spinach or kale
Salt and pepper to taste
Cooking spray
Steps:

Preheat your oven to 350°F (175°C) and grease your muffin tray with cooking spray. See below for my brand preference*
In a skillet, cook the ground chorizo over medium heat until browned. Using a colander, drain as much fat as you can while it is still hot then set aside to cool off.
Pulse the chorizo in a food processor until finely chopped, do not over-do this step, you want to avoid a paste-like consistency.
Directly into your muffin tray, scoop 1 1/2 tablespoon of ground chorizo. Cookie scoop linked bellow**
Pulse the spinach in the food processor until finely chopped. Add the eggs, cottage cheese, salt, pepper, paprika, garlic powder, and onion powder, then pulse again. Finally, add the baking powder and pulse one last time.
Pour the egg & spinach mixture into the muffin tin, on top of your chorizo meat, filling each cup almost full.
Bake for 20 to 25 minutes, or until the egg is set and lightly golden.

Store and Reheat: After baking, these egg bites can be stored in the refrigerator for 5 days or frozen for longer storage. Reheat them in the microwave for a quick breakfast option that fits into a busy schedule.