Keto Chorizo Egg Muffins
Egg muffins are a delicious and easy keto breakfast option and perfect for prepping ahead. Packed with chorizo, cheese, and green onion, this Mexican-inspired egg muffin recipe is a surefire hit.
chorizo egg cups, keto egg muffins
(casing removed if it comes in links)
heavy whipping cream
shredded Cheddar or Monterey Jack
green onions, sliced
(white and light green parts only)
In a medium skillet over medium heat, sauté the chorizo until cooked through and no longer pink, 7 to 8 minutes. While cooking, break up an clumps with the back of a wooden spoon. Set aside to cool.
Preheat the oven to 375F and line a muffin tin with parchment or silicone liners.
In a large bowl, whisk together the eggs and cream until well combined. Stir in the chorizo, cheese, green onions, salt and pepper until well combined.
Divide the mixture between the prepared muffin cups and bake 25 to 30 minutes, until puffed and golden brown. Remove and let cool at least 10 minutes before serving.
By Carolyn Ketchum of All Day I Dream About Food