Breakfast: Chorizo Breakfast Muffins

Recipe by Lauren Haslett Savory, salty, filled with sausage—this is a better kind of muffin.

This recipe includes fertility superfoods such as:

Apple Cider Vinegar

Health and fertility benefits of Chorizo Breakfast Muffins

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 tbsp. olive oil
1/2 c. finely chopped onion
1 tbsp. minced jalapeno pepper
Salt, to taste
Freshly ground black pepper, to taste
1/2 tsp. ground cumin
1/2 tsp. apple cider vinegar
1 uncooked pork chorizo sausage (about 1/4 pound)
1 c. Bisquick
2 eggs
1/3 c. milk
1/3 c. finely chopped fresh tomato
1/3 c. grated sharp white Cheddar cheese

Instructions

Preheat oven to 350 degrees F.
In a medium skillet, heat olive oil over medium-high heat. Add onion, jalapeno, salt, and pepper and sauté until vegetables begin to soften, about 2-3 minutes.
To skillet, add cumin, cider vinegar, and sausage (if you can't find fresh chorizo, you can substitute a spicy Italian sausage here). Stir, breaking sausage up into small pieces with a spoon, until meat is cooked through and lightly browned, about 3-4 minutes.
In a large bowl, combine Bisquick, eggs, and milk, stirring just until all ingredients are incorporated (there may still be a few lumps in the batter). Stir in tomato, cheese, and cooked chorizo mixture.
Line muffin tin with paper liners or spray with nonstick cooking spray. Fill each liner three-quarters of the way up and bake muffins about 20-22 minutes, or until a toothpick inserted in centers comes out clean. Serve warm.

Add a review for Chorizo Breakfast Muffins