Chorizo Egg Muffins Recipe

Photo of Chorizo Egg Muffins

Chorizo Egg Muffins

Makes 1 DOZEN

Looking for a delicious breakfast on-the-go? Try these chorizo egg muffins! Savory sausage and cheese muffin batter enrobes perfectly soft-cooked eggs. The result looks fancy, but they are surprisingly simple to make.


  • 18 large eggs, divided use
  • 1 cup sour cream
  • 3/4 cup extra virgin olive oil, plus more to grease muffin tin
  • 3 1/4 cups all-purpose flour, divided use
  • 2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 4 ounces grated parmesan cheese
  • 4 ounces shredded asiago cheese
  • 1 bunch green onions, sliced thin (about 1 1/2 cups)
  • 12 ounces pork chorizo sausage, cooked, cooled, and finely chopped


  1. Bring a pot of water to boil. Use a slotted spoon or strainer to lower 12 eggs into pot. Cook 6 minutes. (See Cook’s Tips.) While eggs are cooking, fill a large bowl with ice water. Immediately transfer cooked eggs to ice water to shock. Wait 2 to 3 minutes for outer surface of eggs to cool. Remove and carefully peel eggs. Cool completely before baking.
  2. Preheat oven to 400°F. Grease a 12-muffin tin by brushing with olive oil or fill with silicone cups.
  3. Crack remaining 6 eggs into a bowl. Add sour cream and 3/4 cup olive oil. Beat well. Sift in 3 cups flour, baking powder, baking soda, and salt. Mix until just combined. Fold in both types of cheese, green onions, and sausage until evenly distributed. The batter will be thick.
  4. Transfer mixture to a piping bag and cut a half-inch opening at the bottom. Pipe batter to cover the bottom of every other muffin cavity. Be sure to leave an empty space in between each one. Baking these in two batches, with space in between each muffin, ensures even baking without overcooking the eggs in the centers.
  5. Scatter 1/4 cup flour on a plate. Roll each of the soft-boiled eggs in flour, dusting off any excess.
  6. Gently press one boiled and floured egg into each of the cavities filled with batter. Pipe additional batter around each egg and over the top to cover. Use a wet finger or a rubber spatula to smooth out batter and seal any cracks.
  7. Bake 15 to 17 minutes until golden.
  8. Repeat steps 4 to 6 with remaining eggs and batter.
  9. Serve warm. (See Cook’s Tips)
  10. Cook’s Tips:
  11. A 6-minute egg will result in set whites with runny middles. Cook for 8 minutes if you prefer eggs with barely set, jammy yolks. Cook 12 minutes for hard-boiled eggs.
  12. These can be kept refrigerated for up to 5 days. To reheat, simply wrap in a paper towel, place on a plate, and microwave on high for 30 to 60 seconds until warmed through. These muffins do not freeze well. Once thawed, the texture of the cooked egg becomes rubbery and watery.


Amount Per Serving (based on 12 servings)
Calories: 550 undefined
Fat: 38 g
Saturated Fat: 11 g
Trans Fat: 0 g
Cholesterol: 325 mg
Sodium: 730 mg
Carbohydrates: 30 g
Fiber: 2 g
Sugar: 2 g
Added Sugars: 0 g
Protein: 24 g
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