Chorizo, Broccoli & Cheese Egg Muffin Cups

Egg Muffin Cups – a delightful morning surprise. While I sat down to write this post, the smell of something warm and savory came from the kitchen. Joanie had turned leftovers into a delicious breakfast: pork chorizo, cherry tomatoes, chopped broccoli, Cotija cheese and eggs. In no time the oven had produced a tasty, portable meal.

Egg muffin cups are incredibly simple and endlessly adaptable. Use whatever you have on hand: bacon, ham, sausage, or any favorite cheese. For vegetables, broccoli and asparagus work great. Essentially you’re making mini frittatas or quiches that bake in a muffin tin. They can be prepared ahead, served hot or cold, reheated in the microwave, and are perfect for breakfasts on the go or lunches for kids. Store them in the refrigerator or freeze for longer storage.

These muffins keep in the fridge for 3–5 days, so make a couple of batches and enjoy a healthy breakfast throughout the week. Frozen, they last 2–3 months and retain their texture if thawed and warmed—microwave for 30 seconds (blot any moisture first) or refresh them in a 350°F oven for 5–10 minutes.

Ingredients

This version features pork chorizo, broccoli, cherry tomatoes and Cotija cheese. The chorizo crumbles and blends into the eggs as it cooks, giving the muffins rich Mexican-inspired flavor. If you prefer, swap chorizo for bacon or sausage and Cotija for cheddar or another favorite cheese—both work well.

No flour is used in this recipe; the eggs and cheese bake into a satisfying, bread-like texture. These are keto- and low-carb-friendly. Top them with basil pesto, fresh tomato, salsa, or a dash of hot sauce if desired.

You can also make variations with mushrooms and ham. Cheddar in place of Cotija is a great substitute if Cotija is not available. If you want to try Cotija and can’t find it locally, many grocery services and retailers carry it.

Preparation Tips

Grease the muffin tin well and let the muffins cool briefly in the pan before inverting; they should pop out easily. Cooling a bit longer on a rack helps set them, but they’re lovely served hot straight from the oven.

Pour the egg mixture evenly into the muffin cups and use a fork to distribute ingredients so each cup has a balanced mix. One halved cherry tomato per cup works well. These muffins are filling and protein-packed—about 2 g net carbs per muffin—so feel free to enjoy more than one.

Follow us on Social Media – See the Latest Low Carb Products

Egg Muffin Cups – Chorizo, Broccoli, and Cheese – The Perfect “Grab-n-Go” Breakfast!

These perfectly sized muffins pair well with a morning beverage and require no knife or fork. They’re ideal for busy mornings and fit well into low-carb and keto diets. Enjoy!