I love to make this in the morning. It’s easy to prepare, quick to make and there’s barely any clean up. You can use just about anything in this dish but be sure not to put too much or the egg will overflow when you crack it into the muffin cup.
I know the photo doesn’t look like much but this bread is sooooooo good, especially when it’s served warm. The pepper really gives this bread a kick and pairs so nicely with the chorizo and manchego. I think next time, I would use some rosemary and parmesan cheese with some coarse sea salt on top. Enjoy!
Tonight is leftover night. I had some soup leftover from Saturday and wanted to pair something savory with it. I had some chorizo sausages in the fridge so I thought a savory muffin sounded pretty good. Feel free to have this for breakfast. Chris’ coworkers always do whenever I make savory muffins. 🙂