Chorizo Hash-Brown Egg Bites
These egg bites a hearty, protein-packed breakfast filled with soft hash browns, spicy chorizo, sautéed onions, and jalapeños—perfect for meal prep or a quick morning bite.
Ingredients
- 1 lb ground chorizo or breakfast sausage
- 1½ cup grated potato or frozen hashbrown sticks
- ½ cup finely chopped onion
- ⅓ cup chopped peppers jalapeño, bell
- 10-12 large eggs
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- grated cheddar cheese for topping
Instructions
- Preheat oven to 350℉. Spray your muffin tin (6 jumbo or 12 regular) with avocado spray or line with muffin liners.
- In a hot skillet over medium-high heat, brown the ground chorizo until thoroughly cooked through. Once cooked, remove from skillet and transfer to a paper towel lined plate.
- In the same skillet, add the shredded hash-browns (1 cup from frozen or I grate one whole potato), chopped onion and peppers. Saute for about 5 minutes until tender. If potatoes are sticking to the pan, add 1 tbsp extra of olive oil while sauteing. Remove from pan, set aside.
- In a large bowl, add 10-12 eggs and salt and pepper. Whisk until properly mixed.
- Begin by layering a tbsp of hashbrown onion mixture in the bottom of the muffin wells, followed by a tbsp of the chorizo. Repeat this step until you've used up the meat and potato mixture or until you've reached the top of the well, you want it to be full to the top.
- Pour the egg mixture over the filling in the well to the top and top with grated cheddar cheese.
- Bake for 18-22 minutes until golden on top and cooked through. Allow to cool 5-10 minutes before carefully removing from the mold.
Notes
Store in a sealed container in the refrigerator for up to 4 days. Enjoy freshly warm or reheat in the microwave for 1 1/2 minutes.