Go Back
In the ever-evolving landscape of nutritious and convenient meals, Mini Sweet Potato Chorizo Frittata Cups have emerged as a standout option that combines flavor and health in each bite. These delightful, bite-sized frittatas are ideal for various occasions, whether it's a leisurely breakfast, a festive brunch gathering, or simply a satisfying snack throughout the day. Their versatility is matched only by their nutritious profile, as they are packed with protein, vibrant vegetables, and a hint of spice from the chorizo, catering to diverse dietary preferences.

Mini Sweet Potato Chorizo Frittata Cups

Discover the deliciousness of Mini Sweet Potato Chorizo Frittata Cups, a nutritious and flavorful option perfect for breakfast, brunch, or snacks. Packed with protein, vibrant vegetables, and a hint of spice, these bite-sized frittatas are easy to make and customizable for various dietary preferences. With sweet potatoes as a base and chorizo adding a delicious kick, this recipe offers a delightful balance of taste and health benefits. Enjoy these flavorful cups anytime!
Print Recipe Pin Recipe

Ingredients
  

1 medium sweet potato, peeled and diced

1/2 cup chorizo, casings removed and crumbled

6 large eggs

1/4 cup milk (or a dairy-free alternative)

1/2 cup shredded cheddar cheese

1/4 cup diced bell pepper (any color)

1/4 cup diced onion

1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro or parsley, for garnish (optional)

Olive oil, for sautéing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or a little olive oil.

    Cook the Sweet Potatoes: In a medium skillet, heat a splash of olive oil over medium heat. Add the diced sweet potatoes and sauté for about 8-10 minutes, or until they are tender and slightly caramelized. Stir occasionally. Once done, remove from heat and set aside.

      Sauté the Chorizo: In the same skillet, add the crumbled chorizo and cook for about 5 minutes until it’s browned and cooked through. Use a spatula to break it up into smaller pieces.

        Prep the Veggies: Add the diced onion and bell pepper to the skillet with the cooked chorizo, and sauté for an additional 3-4 minutes, until the vegetables are soft.

          Mix the Eggs: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the cooked sweet potatoes for added texture and flavor. Mix in the smoked paprika, ground cumin, and season with salt and pepper.

            Combine Ingredients: Fold the chorizo and vegetable mixture into the egg mixture, ensuring everything is evenly distributed. If desired, stir in half of the shredded cheddar cheese.

              Fill the Muffin Tin: Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the remaining cheddar cheese on top of each cup.

                Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittata cups are puffed up and a toothpick inserted in the center comes out clean.

                  Cool and Serve: Allow the frittata cups to cool for a few minutes before gently running a knife around the edges to help release them. Carefully remove from the muffin tin. Garnish with fresh cilantro or parsley if using.

                    Enjoy Your Frittata Cups: Serve warm or at room temperature as a delightful breakfast, brunch, or snack!

                      Prep Time, Total Time, Servings: 15 mins | 40 mins | 12 servings