Keto Chorizo Egg Muffins

Whether you're making breakfast for the next few days or preparing for a potluck party, these Keto chorizo egg muffins are perfect savory protein-packed finger foods!

Serves: 5

INGREDIENTS

• 3–5 ounces Spanish chorizo (or pancetta or pepperoni)
• 1 cup chopped kale
• 6 large organic cage-free eggs
• 1/2 cup grated cheddar cheese or goat cheese (optional)
• Sriracha sauce (optional)
• Greens (optional)
• Sliced avocado (optional)

INSTRUCTIONS:

• Preheat the oven to 350°F.
• Dice the chorizo and place into a hot dry pan. Cook for 1 to 2 minutes, until hot and crisped.
• Add the kale to the chorizo and cook for another 5 minutes over medium-low heat until soft.
• Remove from the heat and set aside.
• Crack the eggs into a bowl and beat. 
• Add the chorizo and kale.
• Season with salt and pepper. 
• Add the grated cheese (if using).
• Divide the mixture evenly among 10 muffin cups (a silicone muffin pan works best). (Or pour all the mixture into a skillet to make a frittata).
• Bake for 20 to 25 minutes. Cool slightly before serving.
• Serve with sriracha sauce, greens, and/or sliced avocado if desired.
• Store leftovers in the fridge in an airtight container for up to 5 days.