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To create the perfect texture and flavor in your Mini Sweet Potato Chorizo Frittata Cups, the process of sautéing the chorizo and vegetables is crucial. Start by heating a tablespoon of olive oil in a skillet over medium heat. Once the oil is shimmering, add the diced chorizo. Cook the chorizo for about 3-5 minutes, stirring occasionally, until it becomes crispy and releases its flavorful oils. The aim is to achieve a nice browning without burning the meat, as this enhances the flavor profile of the dish.

Mini Sweet Potato Chorizo Frittata Cups

Start your day with a burst of flavor and nutrition with Mini Sweet Potato Chorizo Frittata Cups! These bite-sized delights combine the natural sweetness of sweet potatoes with the spicy kick of chorizo, making them perfect for breakfast, brunch, or even a snack. Easy to prepare and share, they offer a fun way to enjoy a satisfying meal. Packed with protein, vitamins, and fiber, these frittata cups are both delicious and healthy, catering to various dietary needs. Transform your morning routine and impress your guests with this versatile recipe!
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Ingredients
  

1 medium sweet potato, peeled and cubed

1 tablespoon olive oil

1/2 cup chorizo, crumbled (choose spicy or mild based on your heat preference)

1/2 cup onion, finely chopped

1 bell pepper, diced (opt for red or yellow for a touch of sweetness)

4 large eggs

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

1/2 cup shredded cheese (cheddar or a Mexican blend works great)

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lightly greasing it with cooking spray or a bit of olive oil, ensuring easy release later.

    Prepare the Sweet Potatoes: In a medium-sized pot, bring salted water to a boil. Carefully add the cubed sweet potato and cook for about 10 minutes or until they become tender. Drain the sweet potatoes and set them aside to cool slightly.

      Cook the Chorizo: Heat the olive oil in a skillet over medium heat. Once it's hot, add the crumbled chorizo. Cook for about 5 minutes, stirring occasionally, until the chorizo is browned and crispy. Incorporate the finely chopped onion and diced bell pepper into the skillet, cooking for an additional 3-4 minutes or until the vegetables are softened. Remove from heat and let cool slightly.

        Whisk the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until the mixture is well combined and frothy.

          Combine Ingredients: To the egg mixture, add the cooled sweet potatoes, cooked chorizo mixture, and shredded cheese. Using a spatula, 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 full to allow for some rising.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

                Cool and Serve: After removing the muffins from the oven, let them cool in the pan for about 5 minutes. Use a knife or spatula to gently release the frittata cups from the tin. Serve them warm, beautifully garnished with fresh cilantro or parsley.

                  Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 mini cups

                    - Presentation Tips: Serve the frittata cups on a colorful platter with a small bowl of salsa or hot sauce on the side for dipping, which adds an extra flavor dimension!