Dandy® Super Sweet Corn & Chorizo Egg Muffin

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.