*Disclaimer: This is a sponsored post with Blue Diamond Almond Breeze® Almondmilk, however all opinions, experiences and enjoyment of Almond Breeze Almondmilk are completely my own!
Growing up, my dad insisted we all eat breakfast before leaving the house. He could not fathom how anyone could start their day without eating that all-important first meal of the day. Although I, too, am a big advocate of breaking-the-fast, I know that busy mornings can overwhelm us to the point of meal-skipping. So, what's a busy person to do? I think I have the perfect recipe to help you out.
My Chorizo Vegetable Mini-Frittatas made with Almond Breeze® Original Unsweetened Almondmilk, make breakfast a snap even on the craziest of mornings! Made with a combo of eggs and unsweetened Almond Breeze® almondmilk, sautéed vegetables and pork chorizo, these mini egg cups will keep you satisfied and energized all morning long. Almond Breeze® almondmilk adds minimal calories and no added sugar while providing bone-building calcium, Vitamin D, and a light and fluffy texture to this tasty dish!
Chorizo Vegetable Mini-Frittatas with Almond Breeze® Almondmilk
Serves: 12 mini frittatas
Prep time: 10 minutes
Cook time: About 20 minutes
- 6 eggs
- 1/3 cup Almond Breeze® Original Unsweetened Almondmilk
- ½ teaspoon dried oregano
- 1/8 teaspoon ground pepper
- Spray vegetable oil
- 1/3 cup sweet onion, chopped
- 1/2 of a medium red bell pepper, diced (about ½ cup)
- 1 cup mushrooms, diced
- 4 ounces pork chorizo
- 2 tablespoons cilantro, chopped, divided
- Preheat oven to 375° Fahrenheit. Spray muffin tin with oil.
- In a medium sized bowl, beat eggs, Almond Breeze® Original Unsweetened Almondmilk, oregano and pepper until blended. Set aside.
- Spray a medium sized skillet with vegetable oil. Add onion and pepper and sauté until fragrant, about 2 minutes. Add in mushrooms and cook for 1-2 minutes.
- Add pork chorizo to skillet and break up meat with the back of a wooden spoon. Stir meat and vegetables together. Heat until chorizo is cooked about halfway. Set skillet aside and allow to cool for about 5 minutes.
- Add cooked chorizo and vegetables to egg combo. Mix to combine. Whisk in 1 tablespoon cilantro to the mixture.
- Fill muffin cups about ¾ way (about 3 tablespoons) with egg mixture and bake for about 20 minutes. Using a rubber spatula, loosen the cooked frittatas from muffin cups and slide them onto a platter. Top with 1 tablespoon cilantro. Serve immediately.
Tip: Place in an air-tight container and freeze for 2-3 months.