Hash brown chorizo egg muffins
170 cals, 11p, 5c, 11f (per meal)
6 large (300g)
1 tsp (5mL)
2 dash (2g)
9 tbsp (91g)
6 tbsp, shredded (42g)
5 oz (142g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 350°F (180°C) and grease a muffin tin with cooking spray.
2
Heat the oil in a skillet over medium heat. Add the chorizo and cook until browned and crumbled, following package instructions if needed.
3
In a large bowl, whisk the eggs with the salt. Stir in the cooked chorizo, hash browns, and cheese until everything is well combined.
4
Use a measuring cup to scoop the mixture into the prepared muffin tin, filling each cup almost to the top.
5
Bake for 16-18 minutes, or until the eggs are just set.
6
Meal Prep Tip: Let cool, then store in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually and freeze for up to 2 months. Reheat in the microwave or oven before serving.