A Spicy Sunday Morning

Recently I came across a recipe for Omelette Muffins utilizing bacon bits. It inspired me to create my own rendition of this simple concept.

We love scrambled Chorizo con Huevos. While typically a breakfast dish, I’ve been known to order Scrambled Eggs with Chorizo for dinner. My favorite take on this dish was once served up at a family run restaurant that has been a stable of the Sacramento Mexican Community for 54 years. It actually began as a tiny little whole in the wall, and from that it grew into the beautiful restaurant it is today.

Back in the day, when we lived in the Sacramento area, El Novillero’s Chorizo con Huevos was served with tortillas, refried beans and skillet fried potato medallions. Today the potatoes are missing, and that’s a sad change.

When I do whip up Chorizo con Huevos in the spirit of El Novillero for supper, I make sure to include the potato side. It just makes everything more filling, more satisfying and oh so delicious. When I saw the recipe for Omelette Muffins with Bacon, I decided to spice it up by replacing the bacon with chorizo. Naturally, the chorizo demanded salsa and green onions as a garnish. Wow – this really was delicious. Hope you enjoy as much as my guys did.

Hash Brown Chorizo Omelette Muffins
Cooking Spray
1 (20 oz) bag Shredded Potatoes
3 tablespoons Butter
Salt to taste
Black Pepper to taste
1/2 lb Chorizo
6 large Eggs
1 Green Onion
1/3 cup Salsa

Heat oven to 425-degrees. Grease as 12-cup muffin tin with cooking spray.

Place shredded potatoes in a mixing bowl. Melt butter, pour over the potatoes. Season with salt and pepper. Toss to blend.

Press about 1/4 cup shredded potato mixture into the bottom and up the sides of each prepared muffin cup. Place in the heated oven to bake for about 18 minutes, until soft and beginning to brown. Remove from oven, tap a second time to redefine well in center. Reduce oven to 400-degrees, set tin aside.

In a skillet, cook chorizo sausage, breaking up as it brown. Drain well to remove as much grease as possible from the sausage, set aside.

Lightly beat eggs. Add drained chorizo to the raw eggs. Stir to fully incorporate together. Ladle egg mixture into the well of each muffin tin. Bake until a knife inserted into the center comes out clean, about 14 minutes.

While the Omelette Muffins bake, snip green onions. Remove Omelette Muffins from oven. Top each with some salsa and a scattering of onion. Serve and enjoy.

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Therefore, you shall love the LORD, your God, with all your heart, and with all your soul, and with all your strength.