Soy Chorizo and Veggie Egg Bites
WHAT YOU NEED
- 12 Eggs
- 1/3 cup Cacique® Crema Mexicana
- 1/2 9oz package of Soy Chorizo
- 3 Green Onions, sliced
- 1/4 cup Red Pepper, diced
- 1/4 cup Mushrooms, diced
- 1/2 cup Cacique® Ranchero® Queso Fresco, crumbled
- 1 Tbsp Cilantro, chopped
- Pinch of Salt
- Pinch of Ground Pepper
HOW TO MAKE IT
- Preheat oven to 350ºF and spray muffin tin with nonstick spray.
- In medium skillet, cook Soy Chorizo until just browned. Using a slotted spoon, transfer to a paper towel-lined plate and set aside.
- In the same skillet, using some of the chorizo grease and olive oil as needed, sauté diced red pepper and mushrooms until cooked down about 5 minutes.
- In a large bowl, whisk together eggs and Crema Mexicana.
- Mix in cooled cooked Soy Chorizo, green onions, pepper, mushrooms, Queso Fresco, cilantro, salt and pepper.
- Spoon egg mixture into greased muffin tins. Bake for 20-25 min until completely set.
