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Mini Breakfast Muffins with Chorizo and Nopales

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Stephanie Chavez


  • 4.5 ounces chorizo
  • 3/4 cup nopales from the jar drained and chopped
  • 6 slices white bread
  • 4 large eggs
  • 2 ounces milk
  • 1 cup mild cheddar cheese shredded


  1. Preheat oven to 350 degrees.
  2. In a medium non-stick pan, cook the chorizo on medium-low heat for 7 minutes. Add the chopped nopales, continue to cook another 3 minutes. Turn off heat, let cool.
  3. Lightly grease the cups of two mini muffin pans with butter or cooking spray. Slice the edges off the bread then flatten each piece with a rolling pin. Cut each slice into four pieces and press them one by one gently into the muffin pan cups. Set aside.
  4. Combine the eggs with milk and cheese in a bowl or large cup. Leave a little bit of cheese to top the muffins with just before they go into the oven. Once the eggs, milk and cheese are fully combined, start filling the bread cups with the chorizo and nopales filling (about 1/2 teaspoon in each). Pour about 1 tablespoon of the egg over the chorizo filling.
  5. Bake at 350 for 15 minutes. As soon as they come out of the oven, use a toothpick or plastic knife to loosen them around the edges. This will help keep them from sticking. It’s best to do this right away, just be sure to protect your hands with oven mitts since the pans will be HOT. Serve with tomato, avocado, and sour cream.