Sweet Potato, Chorizo, and Spinach Omelette Bites

These bite-sized omelette muffins combine the sweetness of sweet potatoes with the savory flavor of chorizo and the freshness of spinach, making them a delicious twist on traditional breakfast omelettes.

🛒 Ingredients

• 8 eggs Large eggs
• 1 cup cups Sweet potato, diced
• 6 oz oz Smoked chorizo, sliced
• 1 cup cups Fresh spinach leaves
• 1 tsp tsp Salt
• 1/2 tsp tsp Black pepper
• 1/2 cup cup Shredded cheddar cheese
• 1/4 cup cup Milk
• 2 tbsp tbsp Butter
• 1/4 cup cup Bread crumbs

👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. 2

   In a large skillet, cook the chorizo over medium-high heat until browned, breaking it up with a spoon as it cooks.

3. 3

   Add the diced sweet potatoes to the skillet and cook until they're tender and lightly browned.

4. 4

   Stir in the fresh spinach leaves and cook until wilted.

5. 5

   In a separate bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.

6. 6

   Pour the egg mixture over the chorizo and sweet potato mixture in the skillet, and cook until the eggs are just set.

7. 7

   Stir in the shredded cheddar cheese until melted.

8. 8

   Spoon the egg mixture into the prepared muffin tin, filling each cup about 3/4 of the way full.

9. 9

   Top each omelette with a sprinkle of bread crumbs and a pat of butter.

10. 10

    Bake for 18-20 minutes, or until the omelettes are set and golden brown.

💡 Pro Tips

To make these omelette bites ahead of time, prepare the egg mixture and chorizo mixture, but do not assemble the muffins. Refrigerate or freeze until ready to bake. Storage instructions: Store cooled omelette bites in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, bake at 350°F (180°C) for 5-7 minutes, or until warmed through.

📊 Nutrition per Serving