Paleo Chorizo-Carrot Egg Muffins


A good Mexican chorizo makes everything in touches taste delicious, without much effort. That’s my kind of meat.

It’s in regular rotation at my house—fried up in scrambles, cauliflower rice or poblano-hash. Sometimes I make my own seasoning blend, but other times I buy the bright red, paprika-happy version from the butcher case. I love how the slightly smoky spice and saltiness of chorizo pairs with veggies like sweet potatoes and carrots, so that’s where these mini muffin tin frittatas came from.

If this recipe gets you hooked on making different varieties of egg muffins every Sunday night like I often do, you may want to put these Paleo Bacon & Broccoli Egg Muffins into your breakfast menu, too. And you might like all these other portable breakfasts I rounded up.

Paleo Chorizo-Carrot Egg Muffins via Worthy Pause

Paleo Chorizo-Carrot Egg Muffins

paleo, gluten-free, whole30-approved | makes 12 muffins

Ingredients

  • 1/2 lb ground Mexican chorizo

  • ~2 cups grated carrot (loosely packed)

  • 12 eggs

  • 1/2 tsp onion powder

  • a sprinkle of salt

  • black pepper, to taste

  • olive oil or ghee

  • a little cilantro, if you like it

 

Instructions

  1. Brown the chorizo in a pan. Set aside and let it cool.

  2. Use a little bit of the remaining chorizo fat to sauté the carrot until it starts getting soft. (You don’t need to cook it all the way since it’ll be baking.)

  3. Preheat the oven to 350 F.

  4. Whisk 12 eggs with the onion powder and black pepper. Taste the chorizo to see how much salt you really want to add (sometimes it’s super salty).

  5. Grease a muffin tin with olive oil or ghee.

  6. Divide the cooled chorizo and carrots into the muffin cups evenly.

  7. Pour the egg mixture over the top of each cup so it is just shy of full.

  8. Bake for 18-20 minutes, until you can insert a knife and pull it out cleanly.

How to Store Egg Muffins + Reheat Them

You could serve them right away, but I usually save them for weekday mornings to bring to work. Let them cool fully and store them in an airtight container in the fridge. Egg muffins last for about 5 days refrigerated.

Reheat for 30 seconds in the microwave to avoid explosions. (Or just eat them cold, if you’re too hungry to deal with a microwave.)

You can also make a batch for the freezer and pull a couple out the day before you’re going to eat them. Even if they aren’t fully thawed, they’ll still warm up well in the microwave.

Other Tips

  • Serve with hot sauce, of course. Eggs without hot sauce are just sad. These would also be great with some salsa verde, Cilantro-Lime Crema or something in that flavor neighborhood.

  • I’ve tried this with a lot of different veggies and meats and the formula works well. As long as you have a similar ratio of eggs (12) to other ingredients (~4 cups of stuff), you’ll be fine!

Paleo Chorizo-Carrot Egg Muffins Recipe-9367.jpgPaleo Chorizo-Carrot Egg Muffins via Worthy Pause


What’s your go-to Whole30 or paleo breakfast?

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