Photo: Jodi Pudge
These chorizo and potato-filled morsels are a great make-ahead breakfast or snack—perfect for filling little bellies.
1/4 cup olive oil
1/2 cup diced chorizo, casing removed
1 cup white onion, chopped
4 cups yellow-fleshed potatoes, peeled and diced 1/2 inch thick
2 tsp chopped garlic
1 1/2 tsp salt
1/4 tsp hot smoked paprika, or cayenne pepper
7 large eggs
Preheat oven to 425°F. Cut 12 5-in. square pieces of parchment paper and press into the wells of a muffin tin to line. Set aside.
Heat 2 tbsp olive oil in a large non-stick frying pan over mediumhigh heat. Add chorizo and sauté for 1 min or until beginning to crisp around the edges. Use a slotted spoon to remove chorizo from pan and set aside.
Turn heat down to medium, add onions and sauté for 2 min or until softened. Add remaining 2 tbsp oil and potatoes and sauté for 15 to 20 min or until tender and lightly golden. Add garlic, ½ tsp salt and paprika and sauté for 1 min longer. Remove from heat and combine with chorizo.
Beat eggs with remaining 1 tsp salt and stir in potato mixture.
Divide egg mixture between prepared muffin wells and bake for 6 to 8 min or until eggs are set at the edges and beginning to puff. Turn broiler to high and broil for 2 to 3 min or until eggs are puffed and lightly golden on top. Remove from oven and serve.
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