Ingredients

• 1/2 pound ground lean chorizo

• 1/2 of a yellow onion, diced

• 9 eggs

• 1/2 cup spinach, chopped

• 2 bell peppers, diced

• 2 garlic cloves, minced

• 1/3 cup whole milk

• 5 ounces mozzarella

• 1/4 cup parmesan

• 1/4 cup Pork Panko

• Salt and pepper to taste

• Salsa or pico de gallo

Directions

1. Preheat oven to 350°F.

2. Cook chorizo, onion, garlic, and bell peppers in a large skillet until meat is brown, then set aside.

3. In a large bowl, whisk together the eggs and milk. Add mozzarella and spinach and season with salt and pepper as desired.

4. Add the chorizo mixture to the egg mix and stir together.

5. Spray a regular size muffin tin with cooking spray.

6. Fill each muffin cup to the top with the egg-chorizo mixture.

7. Sprinkle each muffin with Parmesan cheese & Pork Panko.

8. Bake for 25-30 minutes or until the eggs are thoroughly cooked.

9. Top with salsa or pico de gallo and serve.

Enjoy.

leftovers

Egg bites will keep in the refrigerator for 4-5 days or can be frozen for up to two months.