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Frittatas are one of the most versatile and delightful dishes you can whip up in the kitchen. Perfectly suited for breakfast, brunch, lunch, or even a light dinner, these egg-based creations allow for endless variations by incorporating a myriad of ingredients. Among the many delicious combinations, Mini Sweet Potato Chorizo Frittata Cups stand out as a unique and flavorful option that not only tantalizes your taste buds but also nourishes your body. The pairing of sweet potatoes and chorizo brings together a harmonious blend of flavors, making these frittata cups an irresistible snack or meal.

Mini Sweet Potato Chorizo Frittata Cups

Discover the deliciousness of Mini Sweet Potato Chorizo Frittata Cups, a versatile dish perfect for any meal. With a delightful blend of roasted sweet potatoes and spicy chorizo, these frittata cups are not only packed with flavor but also nutritious. Easy to prepare, they make a great snack, brunch option, or light dinner. Customize them with various vegetables or cheeses to suit your taste, and enjoy a wholesome treat that will impress your family and friends!
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Ingredients
  

1 medium sweet potato, grated

4 oz chorizo, casing removed and crumbled

6 large eggs

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

1/2 cup shredded cheese (cheddar or pepper jack)

1/4 cup diced red bell pepper

1/4 cup diced onion

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by greasing each cup with non-stick spray or a light coating of olive oil to ensure easy removal of the frittata cups.

    Cook the Chorizo: In a medium skillet set over medium heat, add the crumbled chorizo. Cook for approximately 5–7 minutes, stirring occasionally, until it is browned and fully cooked. Once done, remove it from heat and allow it to drain on a paper towel to soak up any excess grease.

      Prepare the Sweet Potato Base: In the same skillet, include the grated sweet potato, diced onion, and red bell pepper. Sauté this mixture on medium heat for about 5 minutes, or until the sweet potato starts to soften. After cooking, remove from the heat and let the mixture cool for a few minutes to handle.

        Whisk the Eggs: In a separate mixing bowl, crack in the eggs and add the milk. Sprinkle in the smoked paprika, garlic powder, along with a pinch of salt and pepper. Whisk the mixture vigorously until it becomes light and frothy, ensuring everything is well combined.

          Combine Ingredients: Add the cooked chorizo, sautéed sweet potato mixture, and shredded cheese into the bowl with the egg mixture. Use a spatula or wooden spoon to gently fold all the ingredients together until evenly mixed.

            Fill the Muffin Tin: Carefully pour the frittata mixture into the prepared muffin tin, filling each cup about three-quarters of the way full to allow room for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes. The frittata cups should be puffed and golden around the edges, and a toothpick inserted into the center should come out clean when they are fully cooked.

                Cool and Serve: Once baked, allow the frittata cups to cool in the muffin tin for about 5 minutes. To remove them, gently run a knife around the edges and lift them out. If desired, sprinkle fresh cilantro on top for a pop of color and flavor.

                  Enjoy! These delightful mini frittata cups can be served warm or at room temperature, making them an excellent choice for breakfast, brunch, or a quick snack!

                    Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 servings