Ingredients
Scale
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
Chorizo
- 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
Instructions
- Combine all of the chorizo seasonings in a bowl minus the vinegar. Set aside.
- 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.
- 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.
- Preheat oven to 400 and grease 8 glass ramekins or a muffin pan with liners.
- While the pork is cooking combine your eggs, cilantro, jalapeno, green onions and seasoning and beat the eggs thoroughly.
- 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.
- Place in the oven and back for 30-35 minutes. The time depends on the size of muffins/ramekins you use.
Notes
- 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.