Think of the recipe below as just a formula and feel free to improvise. Replace the chorizo with diced ham or leftover cooked chicken or turkey. Replace the vegetables with whatever is in season or on sale; add onions, garlic, chives, or scallions for more flavor. You can even add other spices and herbs to change the flavor. Use different kinds of cheese Experiment with things like chili powder, cayenne, smoked paprika, curry, or Asian five spice to come up with new combinations.
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Mini Egg Muffins with Zucchini and Chorizo
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10 large eggs
1/2 cup whole milk
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 tablespoon ground turmeric (optional, but adds great flavor, color, and health benefits)
1 tablespoon olive oil
1/2 onion, diced
1/2 cup diced fully cooked chorizo sausage (you can substitute: diced cooked ham, chicken, turkey, shrimp, or other protein)
2 cups raw zucchini, diced into 1/2" pieces (you can substitute an equal amount or mix of another vegetable such as squash, spinach, mushrooms, sweet potato, tomatoes, peas, carrots, kale, potato, etc.)
1/2 cup parsley, roughly chopped (you can also use chives, scallions, cilantro, tarragon, or other herbs)
1/2 cup grated Parmigiano Reggiano (you can substitute any other cheese you'd like)
Preheat the oven to 350 degrees. Generously grease a muffin tin with olive oil or spray well with oil spray. Set aside.
Whisk together the eggs, milk, salt, black pepper, and turmeric until well combined and light and frothy (about 1 minute). Set aside.
Heat the oil in a medium skillet over medium high heat. Add the diced onion and saute just until soft, about 2 minutes. Add the chorizo and zuccini and saute for 3 minutes. Remove from heat and stir in the parsley. Let the vegetable mixture cool for 1 minute before adding to the eggs. Stir to distribute and add the grated cheese.
Use a ladle to scoop the egg mixture into the muffin cups until each reaches almost to the top. Place in the oven and bake for about 12-15 minutes or until the muffins puff up high and are fully set in the center. Remove from the oven and run a butter knife around each muffin then remove and let cool completely on a plate. Serve immediately or if using later, wrap in plastic wrap and store in the refrigerator for up to one week. (These can also be frozen for longer storage.)
Can be eaten cold, at room temperature, or reheated in a microwave.