It’s confession time: I am a “late adopter” of certain food trends. I don’t know why I’m like this but I am. Today is a prime example. I have seen numerous food bloggers post the most delicious egg muffins and I always think “That looks so good. I need to make some.” Then I don’t. What the…? Until today, that is.
While I was at a local grocer yesterday perusing the meat section (my most favourite section, well, except for the produce section) I saw that they had in-store made chorizo sausage. Confession #2: I LOVE sausage. If I could eat it every day I would. But I don’t because I know that I need to vary my sources of nutrients, so…I honestly thought I was going to eat them with some eggs fried in bacon fat (I always have a reserve in the refrigerator) and maybe some sweet potato hash. Obviously I changed my mind. I wasn’t sure what I was going to put in them so I flung open the fridge door and started rummaging through the produce drawer until I came up with a collection of veggies that would work together.
I used a 6 muffin tin for my recipe but I’m sure you could use the same recipe for 12 smaller ones if that’s what you want. But one big muffin is just enough for breakfast or lunch or an after school/work snack. That’s the other thing about these. They are super portable and taste just as good cold according to my husband who just got home from golfing and yelled up to me that they are “delicious!” I know for a fact he was standing with the refrigerator door wide open eating it! I heart him.
Mine was my first meal of the day so I added a salad of micro greens tossed in a simple balsamic vinaigrette because I always try to eat dark leafy greens at least twice a day. So filling. So nutritious. So delicious!
- 12 large eggs
- 1/4 cup red bell pepper
- 1/4 cup onion
- 1 tablespoon avocado oil
- 1 cup white mushrooms
- 2 cups fresh spinach
- 2 links chorizo
- Sundried tomato
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Preheat oven to 375F.
- Heat skillet over medium heat. Remove chorizo from casing and crumble fry for 5 minutes. Remove from pan and set aside. Reserve fat from sausage in pan.
- Dice peppers, onions and mushrooms. Chop spinach.
- Add peppers and onions to pan with fat from chorizo. Sauté for 5 minutes or until soft. Remove from pan and set aside.
- Heat avocado oil in pan over medium-high heat. Add diced mushrooms and cook until brown.
- Beat eggs in bowl with salt and pepper.
- Grease muffin tins with butter or bacon fat.
- Evenly divide sautéed vegetables, spinach and chorizo between muffin cups.
- Pour eggs over top. Add 2 small pieces of sundried tomato on top of each muffin.
- Bake on middle rack, in centre or oven for 15 – 20 minutes (check for doneness after 15 minutes).
- Remove from oven. Let stand for 1 minute. Plate and serve.