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Savory Egg Muffins with Sweet Potatoes and Chorizo

These savory egg muffins combine fluffy baked eggs with roasted sweet potatoes and spicy chorizo for a hearty, portable breakfast. They develop a tender, moist crumb with a golden top, making them perfect for busy mornings or relaxed weekend brunches. Customizable with various fillings, they are an easy, satisfying way to elevate your breakfast routine.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs fresh, large eggs
  • 1/4 cup milk or cream, optional for extra moistness
  • 1 cup roasted sweet potatoes diced, cooked beforehand
  • 1/2 cup spicy chorizo cooked and crumbled
  • 1/2 cup cheddar cheese shredded, optional for added flavor
  • 1 cup spinach fresh or frozen, squeezed dry
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional, for smoky depth

Equipment

  • Muffin tin
  • Whisk
  • Mixing bowl
  • Skillet
  • Silicone spatula
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with silicone liners to prevent sticking. Prepare your fillings: dice roasted sweet potatoes, cook and crumble the chorizo, and squeeze excess moisture from the spinach if using frozen.
  2. In a mixing bowl, whisk together the eggs until they’re slightly frothy and well combined. Add the milk, salt, pepper, and smoked paprika, whisking again until the mixture is smooth.
  3. Gently fold in the roasted sweet potatoes, cooked chorizo, chopped spinach, and shredded cheese into the egg mixture using a silicone spatula. Mix just until evenly distributed to keep the muffins tender.
  4. Divide the filling mixture evenly among the muffin cups, filling each about three-quarters full. This helps ensure they bake evenly and hold their shape.
  5. Bake the muffins in the preheated oven for 20-25 minutes, until they’re puffed, golden on top, and set in the center. You can gently jiggle the tray; the muffins should feel firm and spring back slightly.
  6. Remove the muffin tray from the oven and let the muffins rest for about 5 minutes. This helps them finish setting and makes removal easier without breaking.
  7. Use a small spatula or fork to carefully loosen the edges of each muffin before gently lifting them out. Serve warm, garnished with fresh herbs or hot sauce if desired.

Notes

Feel free to customize this recipe with your favorite vegetables, cheeses, or meats. These muffins are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage. Reheat in the microwave until warm for a quick breakfast on the go.