Chorizo and Scrambled Egg Muffins

Chorizo and Scrambled Egg Muffins

1/2 lb chorizo (any breakfast sausage or bacon will work)

5 eggs scrambled

2 eggs for batter

1 cup flour

1/2 cup cornmeal

3 Tbsp maple syrup

2 tsp homemade baking powder

1/2 tsp salt

1 cup whole milk

1/3 cup coconut oil, gently melted

  • In skillet brown sausage. Set aside
  • In skillet scramble 5 eggs. Turn off heat.
  • In large bowl combine dry ingredients; flour, cornmeal, baking powder, salt.
  • Make a well in the middle of the bowl. Add milk, oil, maple syrup and remaining 2 eggs. Mix well.
  • Fold in eggs and chorizo,
  • Fill a buttered muffin pan. Use 1/4 cup of batter for each muffin. Each muffin cup should be full to the top.
  • Bake in 400 degree oven for 16-18 minutes. Tops should be golden brown.

These are excellent hot or cold. I really love the texture! You have the light, flakey muffin and the density of the scrambled egg pieces. They also have the sweet and salty thing going.  As usual I make a large batch and take them to work for a fast high protein snack. I have also mixed in 1/2 cup of shredded cheese before baking, and they are delicious that way too. I just didn’t happen to have cheese today 🙂

Sweet Pepper Frittata

Sweet Pepper Frittata

1 onion diced

3/4 cup green bell pepper (1 medium)

3/4 red bell pepper (1 medium)

2 Tbsp butter

8 free range eggs

1 1/2 cups shredded cheese (I love it with smoked Gouda!)

1/2 tsp each sea salt and fresh pepper

Melt butter in pan, sauté onions and peppers. Combine all other ingredients in a bowl and mix in the veggies. Pour into ungreased casserole dish (8×8)

Bake at 350 degrees for 30 minutes, or until center no long jiggles when you bump the pan.

This is a great protein rich breakfast to make at the beginning of the work week. I cut it into squares and put it in lunches. Its yummy wrapped in a homemade tortilla.

 

 

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