Dandy® Super Sweet Corn & Chorizo Egg Muffin

Dandy® Super Sweet Corn & Chorizo Egg Muffin

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12 servings

What You Need

  • 4 ears Dandy® Super Sweet Corn (stripped from cob)
  • 12 eggs
  • ½ cup milk
  • 1 tsp. salt
  • ½  tsp. pepper
  • 12 oz. cooked chorizo (oil separated)
  • 2 cups pepper jack cheese (shredded)
  • ¾ cup fire roasted green chiles (diced)
Find Dandy Sweet Corn

Make It

  1. Preheat oven to 350°F.
  2. In your blender on low speed, blend together the eggs, milk, salt and pepper.
  3. Grease a 12-cup muffin tin.
  4. Equally disperse half of the Dandy® Super Sweet Corn, chorizo, cheese and green chilies into the cups.
  5. Pour egg mixture into the cups, filling ½ full.
  6. Top with remaining ingredients (evenly dispersed among the 12 cups).
  7. Bake on center rack for 20-25 minutes, or until a wooden skewer is inserted and comes out clean.

    Recipe notes:

    Use your rendered chorizo oil to grease the muffin tins – this adds flavor and creates less waste.

    Breakfast Egg Muffins can be stored in an airtight container for up to 5 days. To reheat, microwave for 1 minute or place in a preheated oven at 400°F for 5 minutes.

Recipe by Chef Todd Fisher.