Dandy® Super Sweet Corn & Chorizo Egg Muffin
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
- Preheat oven to 350°F.
- In your blender on low speed, blend together the eggs, milk, salt and pepper.
- Grease a 12-cup muffin tin.
- Equally disperse half of the Dandy® Super Sweet Corn, chorizo, cheese and green chilies into the cups.
- Pour egg mixture into the cups, filling ½ full.
- Top with remaining ingredients (evenly dispersed among the 12 cups).
- 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.
