Chorizo Breakfast Muffins

Spicy chorizo sausage is baked into a tasty egg and cheese muffin, and topped with sour cream and sprouts.

Chorizo Breakfast Muffins

Prep Time: 10 mins Cook Time: 20 mins Yield: 12 muffins

Serving Size: 2 muffins

Ingredients

2 TB. coconut oil 3⁄4 lb. (340g) fresh chorizo (with no added fillers) 8 large eggs 1⁄4 cup heavy cream 1⁄4 tsp. freshly ground black pepper 1 cup grated cheddar cheese 1⁄4 cup sour cream 1⁄2 cup radish or alfalfa sprouts

Nutrition per Serving

Fat 77% Protein 21% Net Carb 2% Ratio 1.5:1

Calories 516 Fat 44g Protein 27g Total Carbohydrate 3g Dietary Fiber 0g Net Carbohydrate 3g

1Preheat the oven to 350°F (180°C). Place a medium skillet over medium-high heat. Add 1 tablespoon coconut oil and wait for 30 seconds.

2Add chorizo to hot skillet and cook, stirring frequently, for 4 to 5 minutes, or until browned. Remove from heat and set aside.

3In a medium bowl, whisk eggs, heavy cream, and black pepper.

4Use remaining 1 tablespoon coconut oil to generously grease a 12-muffin baking pan.

5Evenly distribute chorizo into each muffin cup. Pour egg mixture over top and sprinkle with cheddar cheese.

6Place muffin pan in the oven and bake for 13 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7Remove muffins from oven and allow to cool for 5 minutes. Top with sour cream and sprouts to serve.

Variation: To make a less spicy version, replace chorizo with ground breakfast sausage, and use grated Havarti instead of cheddar cheese for Sausage and Havarti Breakfast Muffins. Top with crème fraÎche and a hearty sprinkle of fresh dill.