Directions:
- Preheat oven to 375 degrees. Heat skillet swirl oil. Add pepper and onion. Cook stirring occasionally for 5 minutes or until vegetables are softened. Remove vegetables from pan into a glass or metal mixing bowl. Add Chorizo to skillet and use a spatula to break it up into course pieces. Continue cooking for about 4 minutes. Pour chorizo into a fine mesh strainer held over the sink to remove oil. Add chorizo and Allie’s Gator Spices, Spicy Taco Seasoning to vegetables and let rest stirring occasionally for 2 minutes or until cooled off a little so that the eggs won’t cook as soon as they are added. Crack all 11 eggs into the vegetable mixture and stir well using a fork. Spray a large 12 muffin tin, or two small 6 muffin tins with cooking spray. Bake 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.24 Kcal (1165 kJ) | ||
| Calories from fat | 191.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.26g | 33% | |
|---|---|---|---|
| Cholesterol | 325.03mg | 108% | |
| Sodium | 467.61mg | 19% | |
| Potassium | 278.15mg | 6% | |
| Total Carbs | 4.11g | 1% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 17.44g | 35% | |
| Vitamin C | 31.8mg | 53% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 15.6mg | 87% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 169.9 Kcal (711 kJ) | ||
| Calories from fat | 116.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.98g | 33% | |
|---|---|---|---|
| Cholesterol | 198.46mg | 108% | |
| Sodium | 285.52mg | 19% | |
| Potassium | 169.84mg | 6% | |
| Total Carbs | 2.51g | 1% | |
| Sugars | 0.72g | 5% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 10.65g | 35% | |
| Vitamin C | 19.4mg | 53% | |
| Vitamin A | 0.5mg | 26% | |
| Iron | 9.5mg | 87% | |
| Calcium | 31.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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