📍 Where this dish comes from: Mexico City · Zócalo and the Metropolitan Cathedral
Discover the history of this region →
Discover the history of this region →
Servings: 12 servings
Calories: 115kcal
Ingredients
- 8 large eggs sub: 6 eggs + 1/2 cup egg whites for lower fat
- 3/4 cup cooked chorizo crumbled, about 4 oz; sub: cooked breakfast sausage, bacon bits, or soy chorizo
- 1 cup shredded sharp cheddar sub: Pepper Jack, Oaxaca, or dairy-free shreds
- 1/4 cup heavy cream sub: unsweetened almond milk or coconut cream
- 1/2 tsp baking powder optional for extra lift; sub: omit or 1/4 tsp cream of tartar
- 1/4 tsp fine sea salt
- 1/8 tsp black pepper sub: chipotle powder or smoked paprika
- 1 tbsp chopped cilantro garnish; sub: chives or green-onion tops
Instructions
- Heat the oven: Preheat to 375°F. Lightly grease a 12-cup mini-muffin pan.
- Whisk the base: Beat eggs, heavy cream, baking powder, salt, and pepper until frothy, about 30 seconds.
- Fill the cups: Divide crumbled chorizo and half the cheese evenly among the muffin wells. Pour the egg mixture on top, leaving a ⅛-inch gap. Sprinkle remaining cheese.
- Bake: Slide pan onto middle rack; bake 14–16 minutes until centers puff and edges turn light golden.
- Cool & store: Let rest 5 minutes, then loosen with a small spatula.
Nutrition
Serving: 1serving | Calories: 115kcal | Protein: 7g | Fat: 9g
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About This Dish
These fluffy, two-bite muffins pack all the morning swagger of Mexican chorizo and gooey cheddar into a tidy, carb-light package you can reheat on autopilot.
Health Benefits
- Eggs and cheddar provide the protein and fat that make these muffins filling.
- Chorizo adds bold flavor without any added sugar.