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chorizo breakfast muffins  delishcom

Joslyn Blair

Savory, salty, filled with sausage—this is a better kind of muffin.

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  • 1 tbsp. olive oil
  • 1/2 c. finely chopped onion
  • 1 tbsp. minced jalapeno pepper
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 tsp. ground cumin
  • 1/2 tsp. apple cider vinegar
  • 1 uncooked pork chorizo sausage (about 1/4 pound)
  • 1 c. Bisquick
  • 2 eggs
  • 1/3 c. milk
  • 1/3 c. finely chopped fresh tomato
  • 1/3 c. grated sharp white Cheddar cheese

Directions

    1. Step 1Preheat oven to 350 degrees F.
    2. Step 2In a medium skillet, heat olive oil over medium-high heat. Add onion, jalapeno, salt, and pepper and sauté until vegetables begin to soften, about 2-3 minutes.
    3. Step 3To skillet, add cumin, cider vinegar, and sausage (if you can’t find fresh chorizo, you can substitute a spicy Italian sausage here). Stir, breaking sausage up into small pieces with a spoon, until meat is cooked through and lightly browned, about 3-4 minutes.
    4. Step 4In a large bowl, combine Bisquick, eggs, and milk, stirring just until all ingredients are incorporated (there may still be a few lumps in the batter). Stir in tomato, cheese, and cooked chorizo mixture.
    5. Step 5Line muffin tin with paper liners or spray with nonstick cooking spray. Fill each liner three-quarters of the way up and bake muffins about 20-22 minutes, or until a toothpick inserted in centers comes out clean. Serve warm.

Headshot of Lauren Haslett

Lauren Haslett

Hometown: Novi, Michigan



7-second life story: I’m a Midwestern transplant who discovered my passion for food later on in life, but am now completely, madly obsessed with pork, chocolate, booze, and basically everything delicious that you’re not supposed to love. No matter how crazy things get, baking calms me down when I’m stressed and makes me feel that all is right with the world.



3 things I make better than anyone else: Pie crust, pizza (from scratch), mac and cheese (my fave version has bacon, pumpkin, and sage in it)



Recipe I’m on the eternal hunt for: The best homemade caramels (I’ve attempted so many different recipes, but the texture is never exactly what I want it be)



Kitchen technique I just can’t get right: Not burning myself – somehow I always seem to end up injuring myself on a hot pot or scorching myself on the oven door, and I’ve got the scars to prove it.



Follow me on Twitter @laurenlhaslett.

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