National Fruits & Veggies Month is here!
Join the party

Dandy® Super Sweet Corn & Chorizo Egg Muffin

By

Servings: 12
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

  1. Preheat oven to 350°F.  In your blender on low speed, blend together the eggs, milk, salt and pepper.
  2. 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

Other Recipes