Chorizo, Broccoli & Cheese Egg Muffin Cups Recipe

Egg Muffin Cups – a delightful morning surprise. While I was working on a post this morning, the kitchen filled with the irresistible scent of baking. Joanie had turned our leftovers into a treat: pork chorizo, cherry tomatoes, chopped broccoli, Cotija cheese and plenty of eggs. Before I finished typing the recipe, a warm plate was waiting for me.

Egg Muffin Cups are simple, flexible, and ideal for meal prep. Use what you have: bacon, ham, sausage or chorizo; cheddar, Cotija, or any favorite cheese; and vegetables such as asparagus, broccoli, or mushrooms. Essentially these are mini frittatas or crustless mini-quiches. Make a batch ahead of time — they’re delicious hot or cold, microwave well, and are perfect for breakfast on the go or a protein-packed school lunch. Stored in a zip-lock bag, they keep nicely in the refrigerator.

These muffins stay fresh in the refrigerator for 3–5 days, so bake a couple of pans and you’ll have a healthy breakfast ready for the week. They also freeze well for 2–3 months and will taste nearly fresh after thawing. To reheat from frozen, thaw, blot any moisture with a paper towel, then microwave for 30 seconds or warm in a 350°F oven for 5–10 minutes to restore a freshly-baked texture.

Pork chorizo adds bright, spicy flavor as it crumbles and mingles with the eggs. In the photos you can see cherry tomatoes and broccoli, but the chorizo is packed into every bite. If you enjoy Mexican-style egg dishes, these are a must-try. They’re essentially a chorizo-and-egg frittata baked in muffin cups.

No flour is used in this recipe — eggs and cheese bake together to create a bread-like texture while keeping the dish low-carb and Keto friendly. Top the muffins with basil pesto, extra fresh tomatoes, salsa, or your favorite hot sauce for an extra kick.

If you prefer, swap chorizo for bacon or sausage, and use cheddar if Cotija is hard to find. Cotija lends a delicious Mexican tang, but any good crumbly cheese will work.

Ingredients

Here’s what we used for Joanie’s Egg Muffin Cups. Quantities and measurements are in the recipe card below.

• 8 large eggs
• 6 ounces cooked, crumbled pork chorizo
• 1/4 cup heavy cream
• 1 cup chopped broccoli
• 1 cup Cotija cheese, crumbled (or cheddar)
• 1 green onion, chopped
• 12 cherry tomatoes, sliced
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper

These muffins are especially easy to remove from the pan if you grease the muffin tins well and let them cool for a few minutes before inverting. Cool a little longer on a rack if you prefer, though they’re delightful warm straight from the oven.

Pour the mixture evenly across 12 muffin cups and stir occasionally to distribute ingredients. One halved cherry tomato per cup works well for presentation and flavor. Each muffin has about 2g net carbs, is high in protein, and very filling — it’s hard to stop at just one!

Egg Muffin Cups – Chorizo, Broccoli, and Cheese – The Perfect “Grab-n-Go” Breakfast!

These muffin-sized frittatas pair perfectly with your morning beverage and are designed for busy schedules. Make a batch, refrigerate or freeze, and enjoy a quick, low-carb, tasty breakfast any day.

Recipe Index

Explore more of our easy low-carb recipes in the index below.