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–+ servings
4.91 from 10 votes

Egg Muffin Cups - Chorizo, Broccoli, and Cheese

Breakfast muffins packed with nutrition and taste - can be made ahead of time. Low carb and Keto friendly.
GLUTEN FREE
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
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Course: Breakfast
Cuisine: American
Servings: 12
Author: Joanie and Chris
Net Carbs: 2g

Ingredients

  • 8 large Eggs
  • 6 ounces Pork chorizo cooked and crumbled
  • ¼ cup Heavy cream
  • 1 cup Broccoli chopped
  • 1 cup Cotija cheese crumbled
  • 1 Green onion chopped
  • 12 Cherry tomatoes sliced
  • ½ teaspoon Sea salt
  • ½ teaspoon Pepper
US Customary - Metric

Instructions

  • Pre heat oven to 350 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

Calories: 168kcal | Carbohydrates: 2g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 154mg | Sodium: 465mg | Potassium: 174mg | Fiber: 0g | Sugar: 1g | Calcium: 90mg | Net Carbs: 2g