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Once you’ve prepared your Mini Sweet Potato Chorizo Frittata Cups, it’s time to bake them to perfection. The baking process is crucial for achieving a fluffy and flavorful frittata, so let’s delve into the details.

Mini Sweet Potato Chorizo Frittata Cups

Start your day with the delicious Mini Sweet Potato Chorizo Frittata Cups, a nutritious breakfast option that's perfect for meal prep or weekend brunch. These bite-sized frittatas combine fiber-rich sweet potatoes with the spicy kick of chorizo and are packed with protein, vitamins, and antioxidants. Easy to make and customizable to your tastes, these frittata cups are not only satisfying but also offer a convenient on-the-go meal. Check out the recipe to create these flavorful delights!
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Ingredients
  

1 medium sweet potato, peeled and diced (approximately 1 cup)

1 cup chorizo, casing removed and crumbled

6 large eggs

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

1/2 cup shredded cheddar cheese

1/4 cup diced red onion

1/4 cup diced bell pepper (any color for a vibrant mix)

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Olive oil, for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). While it heats, use olive oil or cooking spray to generously grease a muffin tin to ensure easy release of the frittata cups.

    Cook the Sweet Potato: Heat a splash of olive oil in a medium skillet over medium heat. Once hot, add the diced sweet potato and sauté for about 6-8 minutes, stirring occasionally. Cook until the sweet potato is tender but still has a slight crispness. Once done, remove from the skillet and set aside.

      Cook the Chorizo: In the same skillet, add the crumbled chorizo. Cook for approximately 5-7 minutes, using a wooden spoon to break it up as it browns and cooks through. If there is excess fat, drain it to keep the mixture from becoming greasy.

        Whisk the Eggs: In a large mixing bowl, whisk together the eggs and milk until well combined and frothy. Season the mixture with smoked paprika, salt, and pepper to taste, ensuring a balanced flavor.

          Combine Ingredients: Add the sautéed sweet potato, cooked chorizo, shredded cheddar cheese, diced red onion, and bell pepper into the egg mixture. Stir well until all ingredients are evenly distributed.

            Fill the Muffin Tin: Carefully pour the combined egg mixture into the greased muffin cups, filling each about 3/4 full to allow for rising as they bake.

              Bake: Place the muffin tin into the preheated oven and bake for 18-20 minutes. The frittata cups are ready when they are puffed up and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for a few minutes. Gently run a knife around the edges of each cup to help release them. If desired, garnish with fresh cilantro for added flavor and presentation. Serve warm for the best taste.

                  Prep Time, Total Time, Servings:

                    15 mins | 35 mins | Makes 12 servings