Green Chiles Breakfast Egg Muffins

I have a savory palette, so breakfast egg muffins is my jam! This is my take on a mexican fritatta, but in a muffin pan.

Equipment needed:
Muffin pan - 12-cup muffin tin
Food Processor - OXO manual processor to quickly mince onions
Mixing bowl
Muffin liners - 24 pack silicone liners
Frying Pan - Fave pan

Ingredients

1lb of ground meat (I like to use turkey vs pork for the sausage)
Sausage seasoning:
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon sage
1/4 teaspoon ground thyme
1/8 teaspoon fennel
Pinch of black pepper

8 eggs
1 small yellow onion, minced with manual food processor
1 four oz can of chopped hatched chilis, drained
1 roma tomato, chopped
1 tbsp of fresh cilantro
1/2 tsp salt
1/4 tsp black pepper
1/2 tbsp olive oil
Coconut oil spray

Instructions:

1) Pre-heat oven to 375 F

2) On medium-high heat, heat 1/2 tbsp olive oil in pan, add onions, 1 lb ground meat & sausage seasoning. Mix thoroughly and cook until fully browned and set aside

3) Whisk 8 eggs, 1/2 tsp salt and 1/4 tsp of black pepper in mixing bowl and set aside

4) Place muffin liners in the tin and spray the liner with coconut oil

5) Pour egg mix about half way into each muffin liner

6) Add meat mixture and green chilis to each muffin liner and top with diced eggs and cilantro

7) Mix the ingredients in each liner (I mixed it with a chopstick so it doesn’t spill over

8) Bake in oven for 25 minutes or until the top of each muffin doesn’t look wet

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