Chorizo Frittata Muffin

This recipe was developed by Chef Daniel Johnson at Washington State University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 1
Serving size: 1 muffin

Ingredients

.06 Pound Tofurky Chorizo
.06 Pound Onion
¼ Cup JUST egg
1 ½ Tablespoons non-dairy milk
½ Teaspoon Salt
1 Tablespoon Green chilis, diced
.06 Pound Moocho dairy free cheese
½ Teaspoon Olive oil
¼ teaspoon Cilantro

Preparation

1. Heat pan then add oil and sauté chorizo for 2 minutes. Then, add onions and cook for another 2 minutes.
2. Add the JUST egg, soy milk, salt, green chilis, and cheese to a bowl. Add the chorizo onion mix once it is cooled.
3. Spray muffin pan.
4. Add mixture to pan.
5. Bake at 320 degrees for 20 minutes.
6. Remove from oven. Use a knife to run around edge of muffin pan to release frittata.