- 8 ounces bulk chorizo sausage
- 1/2 cup minced red onion, about 1/2 medium onion
- 2 cup grated zucchini, 12 ounces
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh basil
- 9 eggs
- 1 Teaspoon sea salt, or to taste
- 1/2 Teaspoon freshly ground black pepper
- Preheat the oven to 350ºF and lightly grease a nonstick muffin tin.
- Brown the chorizo over medium high heat in a 9″ cast iron skillet. When the sausage is done, add the onions, stir to combine, and remove the pan from the heat source to let cool slightly.
- While the sausage is cooling, whisk together the eggs, salt, and pepper until completely combined. Stir in the grated zucchini, tomatoes, basil, and the sausage mixture. Divide the egg mixture evenly between the 12 prepared muffin cups, but don’t fill them over 3/4 full. If you have some extra, pour it into lightly greased ramekins to bake alongside the muffin tin.
- Bake the egg muffins for 20-25 minutes or until puffed in the middle and no longer runny.
- Let the egg muffins cool slightly before carefully removing them from the pan to serve. Or if you’re planning on refrigerating them for future breakfasts, cool until they pull away from the sides of the pan before removing them for storage.
Most of the time this recipe makes exactly 12 egg muffins, but 1 time I had a little extra because my eggs were larger for that batch. Just be sure not to fill past 3/4 full and if there happens to be extra, just bake it separately.