This is such a fun spin on your classic breakfast. For the recipe below, I chose to use chorizo and zucchini in my egg muffin, but you can change the recipe to your liking. I love this because it creates extra time in the morning for more important things like sleeping.

Ingredients:

• 8-9 eggs, beaten

• 1/4 zucchini, finely chopped

• 1 link of chorizo, chopped

• Salt to taste

Instructions:

• Preheat over to 350 degrees and grease a 12-cup muffin tin

• In a skillet over medium-high heat, sauté the zucchini for 3-4 minutes

• Add the chorizo to the pan until it become golden brown

• Whisk the eggs in a medium sized bowl, and then pour even amounts into the muffin tins

• Add the chorizo and the zucchini, and place it in the oven for 15-20 minutes (*side note: stick a toothpick into the egg to check if it’s ready; if the toothpick comes out clean, you know they’re good to go!)

When they’re finished, pop them into the fridge and the next morning you’ll have a delicious breakfast which you can stick into the microwave or just eat room temperature.