Spicy Mexican Chorizo and Spinach Egg Muffins

Ingredients

• 6 Eggs
• 1 cup Fresh spinach
• 150 g Mexican chorizo (no soy)
• 1 Jalapeño, finely diced
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   Preheat oven to 375°F (190°C) and grease a 12‑cup muffin tin.

2. 2

   In a skillet, heat olive oil over medium heat and crumble chorizo; cook until browned, about 5 minutes.

3. 3

   Add jalapeño and spinach; sauté until spinach wilts, about 2 minutes.

4. 4

   In a bowl, whisk eggs with salt and pepper.

5. 5

   Divide the chorizo‑spinach mixture among the muffin cups, then pour the beaten eggs over each.

6. 6

   Bake for 18‑20 minutes, until eggs are set and lightly golden.

7. 7

   Allow to cool 2 minutes before removing from the tin. Serve warm.