Mexican Chorizo-Style Egg Muffins with Spinach

Ingredients

• 10 large eggs
• 2 cups spinach
• 0.75 lb ground pork
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.25 tsp onion powder(optional)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp neutral oil
• 0.5 cup cheddar cheese(optional)
• 1 tbsp hot sauce(optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.

2. 2

   Cook pork in a skillet over medium heat until browned, 6–8 minutes. Drain excess fat if needed.

3. 3

   Stir in chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook 1 minute.

4. 4

   Wilt spinach in the same pan for 1–2 minutes; cool slightly.

5. 5

   Whisk eggs with hot sauce (if using). Fold in spinach and (if using) cheddar.

6. 6

   Spoon chorizo-style pork into muffin cups (about 1–2 tbsp each). Pour egg mixture over, filling about 3/4 full.

7. 7

   Bake 18–22 minutes until set in the center. Rest 5 minutes before removing.

8. 8

   Serve warm; reheat gently if making ahead.