Chorizo and Veggie Egg Bites Recipe



  • Half pound chorizo
  • Half of a yellow onion, diced
  • 9 eggs
  • ½ cup raw spinach, chopped
  • 2 bell peppers, diced
  • 2 garlic cloves, minced
  • 1/3 cup whole milk
  • 5 ounces mozzarella
  • ¼ cup parmesan for garnish
  • ¼ cup Pork Panko
  • Salt and pepper to taste
  • Salsa or pico de gallo


  1. Preheat oven to 350 degrees.
  2. Cook chorizo, onion, garlic and bell peppers in a large skillet until meat is brown, then set aside.
  3. In a large bowl, whisk together the eggs and milk. Add cheese and spinach and season with salt and pepper as desired.
  4. Add the chorizo mixture to the egg mix and stir together.
  5. Spray a regular size muffin tin with cooking spray.
  6. Fill each muffin cup to the top with the egg-chorizo mixture.
  7. Sprinkle each muffin with Parmesan cheese & Pork Dust.
  8. Bake for 25-30 minutes or until the eggs are thoroughly cooked.
  9. Top with salsa or pico de gallo and serve.

(Can keep in the refrigerator for 4-5 days or freeze them for up to two months.)


Makes 20 muffins

1 1/2 Blocks each