These Breakfast Egg Muffins can be stored in an airtight container for up to 5 days for ready-to-go breakfasts on busy mornings.
Instructions
- Preheat oven to 350°F. In your blender on low speed, blend together the eggs, milk, salt and pepper.
- Grease a 12-cup muffin tin. Equally disperse half of the Dandy® Super Sweet Corn, chorizo, cheese and green chilies into the cups. Then, pour egg mixture into the cups, filling ½ full. Top with remaining ingredients (evenly dispersed among the 12 cups). Bake on center rack for 20-25 minutes. Or until a wooden skewer is inserted and comes out clean.
Recipe Notes:
Use your rendered Chorizo oil to grease the muffin tins – this adds flavor and creates less waste.
Breakfast Egg Muffins can be stored in an airtight container for up to 5 days. To reheat, microwave for 1 minute or place in a preheated oven at 400°F for 5 minutes.
Credit:
Recipe Created by Chef Todd Fisher
