Hello!
Growing up my mom would make the most delicious breakfast burritos. Inside was the perfect mixture of eggs, chorizo and potatoes. I have always loved that combo! This memory prompted me to come up with these tasty little egg bites. I am not a huge fan of reheating eggs, but if I was truly crunched for time in the mornings, these guys would be my go-to.
These are easy to make and you will have enough for several days. I used a mini muffin tin, no need to use liners, just a generous amount of cooking spray to make sure they don’t stick.
The best tasting Mexican chorizo I have found (Whole Foods) is the SILVA Mexican Brand Chorizo (click on name for link). This specific brand is antibiotic free and has very few all natural ingredients. And yes, it tastes just like the one you buy at the Mexican market.
Topping the egg-bites with jalapeno slices is completely optional since it does add an extra kick of heat. I hope you enjoy this recipe! If anything, let it serve as inspiration to create your own little egg-bites, get creative! Enjoy!
“Papas con Chorizo” Egg-Bites
Ingredients
- 5 oz. Mexican Chorizo I used half of an 11oz. packet. Brand: SILVA.
- 1/2 Small onion chopped About 1/2 cup.
- 1 Russet potato peeled and diced Dice it in very small pieces.
- 1/2 tsp Salt Season potato-chorizo mixture.
- 5-7 Eggs
- 1/3 cup Half & Half Can use milk of choice or Original Nut Pods for dairy-free.
- 1 tsp Onion Powder Optional
- 1 tsp Salt
- Ground pepper
- Cooking Oil Spray
- 1 Jalapeño Optional
Instructions
- In a pan or skillet, add about 5 oz. of Mexican chorizo taken out of the casing so it becomes ground meat. Cook for 2 minutes. Note: for many brands, 5 oz. is about half of the package where the sausage is about 10-12 inches.
- Add the chopped onion to the chorizo as it continues to cook. Cook for another 2 minutes. At this point, dab some of the grease off with a paper towel.
- While the chorizo is still continuing to fully cook, add the peeled, washed and diced russet potato.
- Cook the potato-chorizo mixture for 10 minutes with a lid on mixing every once or twice.
- Take the lid off and continue to cook until the potatoes are tender and the chorizo is crispy.
- Once the potato-chorizo is fully cooked add 1 tsp salt and tilt the pan so the excess grease puddles in the bottom.
- Pre-heat your oven to 350 degrees F.
- In a large bowl, whisk the eggs. To the eggs, add half & half, 1 tsp onion powder, 1 tsp salt, and ground pepper. Note: you can use any type of milk here too, for dairy free I used Original NutPods Creamer.
- Once you discard the excess oil from the potatoes-chorizo, add it to the bowl with eggs. Mix well.
- Generously grease a mini muffin pan. Using a table spoon, add the mixture to muffin pan. Note: I used a 24 muffin pan, you might have to do more than one batch!
- Optional: Add thin slices of jalapenos right before going in the oven.
- Bake for 10 minutes or until the egg "muffin" puffs up and no longer has liquid in the center.
- Pop the egg-bites out of the muffin pan and store for a few days in the refrigerator. Repeat the above steps for another batch.
