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"Papas con Chorizo" Egg-Bites

Tasty little bites filled with a chorizo-potato mixture. Perfect for meal prepping a breakfast dish.
Prep Time20 mins
Cook Time10 mins
Author: Julie

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.