Mini Chorizo Frittatas
(from dhana88’s recipe box)
Makes 3 servings
Calories per serving: ~320 calories (if using turkey chorizo) or ~415 calories (if using pork chorizo)
Source: http://eatgamelive.com/2013/01/31/super-smash-bites-chorizo-egg-bites/ (from RecipeThing user vitaestiter)
Categories: Breakfast, Mexican
Ingredients
- salt
- pepper
- cumin
- 3 teaspoons of olive oil
- 1/2 cup of cheese
- 1/2 cup of milk
- 1 green onion (scallions), chopped
- 1/4 of a red onion, diced
- 1/3 of a red pepper, diced
- 1/3 cup of broccoli florets, diced
- 1/3 lb of ground chorizo (if you can’t find ground chorizo, ground breakfast sausage will work too)
- 6 large eggs
Directions
-
Preheat your oven to 350° F (~176° C)
-
Set a large skillet on high heat and add 1 teaspoon of your olive oil.
-
Saute your onion, red pepper, and broccoli on high heat for about 3 minutes, or until the onions are translucent.
-
Remove vegetables from the skillet and set aside. Keep the stove on high heat.
-
Add another teaspoon of olive oil.
-
Place your uncooked ground chorizo sausage in the skillet. Cook for about 7 minutes, or until done.
-
When your chorizo has cooked, remove it from the skillet.
-
Grease your muffin pan by putting a little olive oil on a paper towel and wiping each cup.
-
Place a spoonful of both chorizo and vegetables in each cup. The fillings should not fill more than half of the cup.
-
Beat your 6 eggs together and season with salt, pepper, and cumin.
-
Add in your milk and stir to combine.
-
Pour egg mixture into each cup. Do not over fill your cups with egg.
-
Add in your cheese. Gently stir the mixture so that your fillings are mixed through the egg.
-
Sprinkle each cup with green onion.
-
Place muffin pan in the oven and cook for about 35 minutes, or until done. To test if your frittatas are baked all the way through, take a toothpick and pierce a frittata. If the toothpick is dry upon removal, then your frittatas are cooked!