chorizo spinach and sweet pepper egg muffins

These little chorizo spinach and sweet pepper egg muffins are for all those breakfast avoiders in your life. They’re easy to pack away for a few hours after wake up when hunger strikes. J is taking an early morning course this week so these were the perfect fuel for ripping chainsaws.

Winter has brought a layer of sparkly fairy dust, the sun is shining brightly and little ice diamonds are draped upon every surface. All I want to do is curl up in a ball by the fire and sleep for days. Even though the beauty of the snow capped mountains is stunning I still feel like ducking out and jumping on a plane to Costa Rica. I suppose the true beauty in life is found with acceptance of where you are. The grass is always greener but there certainly are upsides to winter in Canada. A quiet chance to read, go within, read some more, write, make snow angels… ah who am I kidding, I want to be in a hammock on a beach right now. That is all.

 

chorizo spinach and sweet pepper egg muffins

 

Chorizo Spinach and Sweet Pepper Egg Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 8 eggs
  • 1 tsp coconut oil or fat of choice, melted
  • 2 cloves garlic, minced
  • 1 C chopped chorizo sausage, smoked or pre-cooked
  • 1 C packed spinach, chopped
  • 1 whole sweet pepper, diced
  • ½ tsp salt
  • fresh cracked pepper
Instructions
  1. Preheat oven to 350F
  2. In a muffin tin add equal amounts of chorizo, spinach and pepper
  3. Mix eggs, oil, garlic, salt and pepper and divide equally on top of the chorizo.
  4. Bake for 15 minutes or until a toothpick comes out clean.

 

chorizo spinach and sweet pepper egg muffins

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