I posted this recipe for muffin pan eggs earlier this year and got a great response to it so I thought I’d share a variation of it that my whole family absolutely loves.
These muffin pan eggs are based on a dish my parents made frequently when we were kids and still sometimes do (if we ask nicely) – scrambled eggs with chorizo and potatoes. We almost always had this with tortillas on the side or wrapped in a burrito. Add a glass of Sunny Delight and you have my absolute favorite breakfast growing up.
Here’s how I changed these muffin pan eggs up from the original scramble:
I substituted taco-seasoned turkey for the chorizo but definitely use regular chorizo if you prefer. Some specialty stores make their own chorizo with ground pork that’s lower in fat and really tasty.
In place of the O’Brien potatoes, I used fresh diced bell peppers and onions with frozen potatoes. You could definitely add other veggies, but I was trying to stick with the southwestern theme and couldn’t think of anything else that went with it.
You could easily lighten this further by using some egg white with your eggs, but just remember that you’d need a bit more to create the same volume. Honestly, though, I’d stick with real, whole eggs. They just taste better.
I skipped the shredded cheese, but some sharp cheddar would probably be really good here and just a little wouldn’t add much in terms of fat and calories.
As written, this recipe isn’t spicy at all. My boys both LOVE it. You could definitely add some diced jalapeno to kick up the heat, though, if you like things spicy. We often have these muffin pan eggs for Sunday breakfast with a big bowl of fruit, but it would also be great with some refried beans and corn tortillas.
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