Potato Chorizo Egg Bites

makes 12

• 1  9 oz. package chorizo
• 4 Yukon potatoes, cooked + cubed
• 6 large eggs
• 1/2 cup shredded cheese ( a mixed blend is great!)
• 1/2 cup chopped cilantro
• fresh cracked pepper
• cooking spray

Preheat the oven to 350F. Spray muffin tin with cooking spray and set aside.

Cook chorizo in a medium skillet over medium-high heat and break up with a spoon for 4-5 minutes. Drain off excess grease and stir in the cooked potatoes until well coated. Set mixture aside and let cool for about 15 minutes. 

In a medium bowl, beat the eggs. Stir in the chorizo, potatoes, cheese, and cilantro. Season with pepper. 

Fill each muffin tin with egg mixture.  Bake for 18-20 minutes, or until eggs have been set. Let cool for 5 minutes, run a knife along the edges of each muffin, and invert muffins on a cooling rack.  Best served warm.