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Mini frittata cups are the perfect embodiment of culinary versatility, serving as an ideal breakfast, snack, or even a light lunch option. Whether you’re rushing to work or hosting a weekend brunch, these bite-sized delights will satisfy your cravings without sacrificing flavor. The harmonious pairing of sweet potatoes and chorizo creates a unique blend that not only tantalizes your taste buds but also delivers a nutritious punch.

Mini Sweet Potato Chorizo Frittata Cups

Discover the delightful mini sweet potato chorizo frittata cups, perfect for breakfast, snacks, or light lunches. This recipe combines the earthy sweetness of sweet potatoes with the spicy richness of chorizo, creating a nutritious and flavorful bite-sized treat. Ideal for meal prepping, these cups can be customized with various vegetables and cheeses to suit your taste. Follow the simple preparation steps for a satisfying dish that elevates any occasion and pleases every palate.
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Ingredients
  

1 medium sweet potato, peeled and cubed

1 tablespoon olive oil

1/2 cup chorizo, crumbled (you can use spicy or mild based on preference)

1/2 cup onion, finely chopped

1 bell pepper, diced (red or yellow for sweetness)

4 large eggs

1/4 cup milk (or any non-dairy alternative)

1/2 cup shredded cheese (cheddar or a Mexican blend)

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil.

    Prepare the Sweet Potatoes: In a medium pot, bring salted water to a boil and add the cubed sweet potato. Cook for about 10 minutes or until tender. Drain and set aside to cool slightly.

      Cook the Chorizo: In a skillet over medium heat, add the olive oil. Once hot, add the crumbled chorizo. Cook for about 5 minutes, stirring occasionally, until browned and crispy. Add in the chopped onion and bell pepper, cooking for an additional 3-4 minutes until softened. Remove from heat and let cool slightly.

        Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.

          Combine Ingredients: To the egg mixture, add the cooked sweet potatoes, chorizo mixture, and shredded cheese. Gently fold everything together.

            Fill the Muffin Tin: Carefully pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.

                Cool and Serve: Allow the frittata cups to cool in the pan for about 5 minutes before gently removing them with a knife or spatula. Serve warm, garnished with fresh cilantro or parsley.

                  Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 mini cups