Chorizo Scrambled Stuffed Corn Muffin
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Corn muffins, oversized (5 oz), ready-made or scratch | 12 | 24 | 48 | 72 |
| Safest Choice™ pasteurized shell eggs | 12 | 24 | 48 | 72 |
| Chorizo sausage, chopped and cooked | 18 oz | 2 1/4 lb | 4 1/2 lb | 6 3/4 lb |
| Salt | 3/4 tsp | 1 1/2 tsp | 3 tsp | 1 TB, 1 tsp |
| Cilantro, fresh, chopped | 4 TB | 8 TB | 1 c | 1 1/2 c |
| Jalapeno peppers, fresh, seeded, diced, small | 1 ea | 2 ea | 4 ea | 6 ea |
| Salsa, sweet onion* | 3/4 c | 1 1/2 c | 3 c | 4 1/2 c |
| *Ready-made or scratch salsa that includes sweet onions, plum tomatoes, jalapeno pepper, white vinegar, cilantro, lime juice, sugar, garlic, salt and pepper to taste |
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Method of Preparation
1. With small knife, cut a circle in the top of the muffin, slicing all the way down from the top to the bottom. Using the knife or a small spoon, carefully remove the center "core" of the muffin, making room for the cooked scrambled egg mixture, resulting in an approximately 3.5 oz muffin. Muffins may be held in warm oven briefly while egg mixture is cooked.
2. Heat skillet (tilt, stove top, griddle). Put butter/margarine or non-stick cooking spray on the griddle.
3. Using a fork or a whisk, beat the eggs, salt, and pepper in a bowl. Add chorizo, cilantro, and jalapeno peppers. Pour onto skillet and cook until soft-scrambled.
4. Place approximately 1/4 cup of the cooked egg mixture into the center of each corn muffin. Top with 1 TB of sweet onion salsa. Serve hot.
Chef Notes
Variation: if scratch cooking muffins, can add additional spicy seasonings, including diced hot peppers or corn (cream style or niblets).
Recipe Nutrition Info
Serving: 1 Super-sized Stuffed Corn Muffin
