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Chorizo Breakfast Egg Muffins

  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8 1x



Egg Filling

  • 12 eggs
  • ½ cup chopped cilantro
  • ¼ cup chopped scallions
  • 1 jalapeno, deseeded and chopped
  • ½ tsp sea salt
  • ½ tsp black pepper


  • 1 lb ground pork (see notes)
  • 2 tsp chili powder
  • 1 tsp ancho chill powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 2 tsp apple cider vinegar
  • ½ cup water


  1. Combine all of the chorizo seasonings in a bowl minus the vinegar. Set aside.
  2. Heat a skillet over medium high heat and add the ground pork. Use a spatula to chop the pork in to small pieces. Once cooked, strain the meat if it has too much grease.
  3. Add the spices, vinegar and ½ cup of water to the pork mixture and let simmer for about 5 minutes or until the liquid is reduced. Turn off the heat and set the mixture aside.
  4. Preheat oven to 400 and grease 8 glass ramekins or a muffin pan with liners.
  5. While the pork is cooking combine your eggs, cilantro, jalapeno, green onions and seasoning and beat the eggs thoroughly.
  6. Fill each ramekin or muffin liner about 1/3 of the way with the egg mixture and then add 1-2 tablespoons of chorizo. Then top with a little more egg batter so it is about ¾ of the way full.
  7. Place in the oven and back for 30-35 minutes. The time depends on the size of muffins/ramekins you use.


  • I use 6 ounce glass ramekins for this recipe. Cooking time will really depend on the size of your muffins so keep an eye on them while they are baking.
  • Feel free to replace the ground pork with your favorite protein. Ground beef, turkey or chicken will also work for this recipe.
  • You can also use pre-made chorizo/sausage.