This on-the-go breakfast option is SO yummy and realistic to have in your fridge for busy post-workout mornings! Packed with protein AND flavor💪

SERVING SIZE: 12 BITES

1 cup chorizo

1/2 cup corn

1/2 cup zucchini, diced

1/2 cup red onion, diced

1/2 cup cherry tomatoes, diced

8 large eggs

1/4 cup cottage cheese

1/2 cup shredded Mexican blend cheese, to add to eggs

1/4 cup shredded Mexican blend cheese, to top

Seasonings: salt & pepper

The recipe:

Preheat your oven to 350 degrees.

Prepare your ingredients by dicing the zucchini, red onion, and cherry tomatoes.

In a skillet over medium heat, sauté the chorizo, corn, zucchini, red onion, and cherry tomatoes for 3-5 minutes.

In a large bowl, whisk together the eggs, cottage cheese, Mexican blend cheese, salt, and pepper to taste.

Grease your muffin tin with avocado oil or your preferred cooking oil to prevent sticking. Pour the whisked eggs into the greased muffin tin.

Evenly distribute the sautéed chorizo and veggies into each muffin cup, then top with extra Mexican blend cheese.

Bake at 350 degrees for 18-20 minutes.

Remove from the oven and enjoy! xx