Egg Muffin Cups – Chorizo, Broccoli, and Cheese

Egg Muffin Cups – an early morning surprise! As I began working on our next post this morning, I could smell something delicious baking in the kitchen. Joanie was surprising me with a real treat! We had some leftovers in the refrigerator – fresh Mexican pork chorizo, cherry tomatoes, broccoli, a package of Cotija cheese, and eggs that are always on hand. So, faster than I can post a recipe, I was enjoying a wonderful breakfast.

Egg Muffin Cups are extremely easy and very versatile. You can use virtually anything on hand – bacon, ham, sausage, various types of cheese. For veggies – asparagus would be tasty, and broccoli is certainly yum! Basically, you are baking a frittata, or an omelette, or a mini-quiche. These can be made before they are needed and since they are served hot or cold they can become your breakfast-on-the-go! They microwave well and are a perfect lunch for the kids. They also store well in a zip-lock bag.

We find these will stay fresh in the refrigerator for 3-5 days, so make a couple batches. You are then making a healthy breakfast for the whole week. These would freeze for 2-3 months and taste just like they were fresh. You would have to thaw them first, blot off any excess water from the top with a paper towel, then microwave for 30 seconds. You could also bake them again at 350 degrees for 5 to 10 minutes. If a hot oven is handy, that would be an excellent way to freshen these up for later use.

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You can see the cherry tomatoes in the pictures of Joanie’s Egg Muffin Cups. The broccoli is also very pronounced. What you do not see is the pork chorizo. As it crumbles and cooks, it become virtually infused in every bite. Pork chorizo adds so much to the taste of this recipe and any egg recipe for that matter. We love our Chorizo Egg Scramble with Cheese recipe! If you like that recipe you will really enjoy these egg muffin cups. They are basically a scrambled egg and chorizo frittata!

Also, note that the recipe is free of all flours. The egg and cheese bake together to form a baked bread-like texture. They are definitely Keto friendly and should be part of any low-carb or Keto friendly diet. You could also top these muffins with some basil pesto or even more fresh tomato. We also love these with salsa on top or Cholula hot sauce.

How about the recipe below with mushrooms and ham? Bacon is a delicious alternative to the pork chorizo and cheddar cheese may be more handy than Cotija, and it works just fine! We do enjoy the Mexican flavor of Cotija cheese and hope you will try it. If you have difficulty locating Cotija you can order it directly from Amazon – just click the link above. It is creamy and delicious!

Preparation Tips

If you grease your muffin tin well, and let them cool after baking in the muffin pan, they will pop right out and be firm – just invert the pan. You can also cool them a little further on a cooling rack, but they are wonderful when hot!

Make sure that you pour your mixture evenly into the muffin cups and distribute the ingredients with a fork so they are even. One cherry tomato (cut in half) per cup will work well. The real problem with this morning surprise was it was hard to eat just one! Of course, with only 2g of carbohydrates per muffin you can afford to have more. They are loaded with protein and are very filling.

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Egg Muffin Cups – Chorizo, Broccoli, and Cheese – The Perfect “Grab-n-Go” Breakfast!

Grab your favorite morning beverage – no need for a knife and fork with these perfectly sized Egg Muffin Cups! Remember, these are also a great grab-and-go breakfast for those who are super busy. Most of all, they are Tasty Low Carb!

Egg Muffin Cups – Chorizo, Broccoli, and Cheese

4 from 17 votes
Recipe by Joanie and Chris Course: BreakfastCuisine: AmericanDifficulty: Easy


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Breakfast muffins packed with nutrition and taste – can be made ahead of time. Low carb and so Tasty!

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  • 8 large 8 large Eggs

  • 6 ounces 170 g Pork chorizo cooked and crumbled

  • 1/4 cup 59 ml Heavy cream

  • 1 cup 91 g Broccoli chopped

  • 1 cup 236 g Cotija cheese crumbled

  • 1 1 Green onion chopped

  • 12 12 Cherry tomatoes sliced

  • 1/2 teaspoon 1/2 teaspoon Sea salt

  • 1/2 teaspoon 1/2 teaspoon Pepper


  • Pre heat oven to350 degrees. Grease muffin cups lightly with butter.
  • Whisk the eggs in a medium mixing bowl. Add cream, salt and pepper until well combined.
  • Stir the broccoli, cheese, chorizo, and green onions into the egg mixture.
  • Pour the egg mixture evenly between 12 muffin cups. – Stir occasionally to disperse ingredients evenly. Add one sliced cherry tomato to each cup.
  • Bake for 30 minutes or until eggs are set and edges are pulling away from the muffin cups. Cool for 5 minutes before inverting the muffin pan.  The muffins should fall out easily.
  • Serve with salsa or hot sauce if desired. Serve hot or cold.


Chef’s Notes

  • You can make these with bacon, sausage, or any type cheese (cheddar, etc.).

Nutrition Facts

  • Calories: 103.8kcal
  • Carbohydrates: 2.2g
  • Protein: 6.5g
  • Fat: 7.7g
  • Saturated Fat: 3.9g
  • Trans Fat: 0g
  • Cholesterol: 140.7mg
  • Sodium: 292.6mg
  • Potassium: 123.4mg
  • Fiber: 0.4g
  • Sugar: 0.8g
  • Vitamin A: 445IU
  • Vitamin C: 10.8mg
  • Calcium: 90.1mg
  • Iron: 1.1mg

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  1. Connie Carmody

    Need to make a German recipe. Are these from A German cookbook

    • Joanie and Chris

      Not really German. If anything the chorizo would tend toward Mexican. Not from a cookbook . . . my own creation. I do hope you will try my egg muffin cups . . . Joanie.

  2. Just tried this and these are Sooo good! I don’t like onion or tomato so I did without and added sausage as well. Turned out amazing.

    • Joan and Chris

      So happy you like them! The beauty of these little gems is you can use whatever ingredients you have on hand. We also love them with sausage, bacon, ham, and asparagus. They are so flexible, Keto, and so Tasty Low Carb! Thanks for the comment . . . Joanie.

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