Chorizo and Pepper Egg Muffin Cups- Keto and Low Carb

These little egg muffin cups are perfect for those busy mornings when you need to grab breakfast and go!  Easy to assemble, they are full of flavor, with a little spicy kick.  Change things up from the traditional scrambled eggs breakfast, and give these a try!

Chorizo and Pepper Egg Muffin Cups Recipe - Keto and Low Carb 
These little egg muffin cups are perfect for those busy mornings when you need to grab breakfast and go!  Easy to assemble, they are full of flavor, with a little spicy kick.  Change things up from the traditional scrambled eggs breakfast, and give these a try!



Ingredients :

• 12 whole eggs
• 1 cup ground chorizo sausage, browned
• 1/2 cup roasted red peppers, peeled and chopped
• 1/2 cup frozen spinach, thawed, chopped and drained
• 1/4 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon dried cilantro (or 2 teaspoons fresh)
• 1 teaspoon garlic salt
• 1/4 teaspoon Cayenne pepper

Instructions :

1. Preheat oven to 375F
2. Add the eggs to a bowl and beat using an immersion blender, whisk or fork.  Add in the heavy cream, cilantro, garlic salt and cayenne pepper.  Continue mixing until well combined.
3. Add in the remaining ingredients and mix by hand.  Scoop into a silicone muffin liners or a muffin pan sprayed with nonstick spray.
4. Bake 18-20 minutes or until eggs are set.

Recipe Adapted : Chorizo and Pepper Egg Muffin Cups- Keto and Low Carb @ ketocookingchristian