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The key to achieving a light and fluffy frittata lies in the technique of whisking the eggs thoroughly. When you whisk eggs, you’re incorporating air into the mixture, which helps create a tender texture once baked. Aim to whisk until the yolks and whites are completely blended and frothy, which usually takes about 2-3 minutes. This step is crucial because it not only affects the frittata’s texture but also allows for even cooking as the air bubbles expand during baking.

Mini Sweet Potato Chorizo Frittata Cups

Discover the perfect blend of flavor and nutrition with mini sweet potato chorizo frittata cups! These delicious bite-sized treats combine the sweetness of sweet potatoes with the savory kick of chorizo, making them ideal for breakfast, brunch, or snacks. Easy to prepare and versatile for any occasion, they not only impress with their taste but are also packed with health benefits. Follow our step-by-step guide to create beautiful, satisfying frittata cups that everyone will love. Indulge without the guilt and enjoy these delightful morsels anytime!
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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 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick spray or olive oil.

    Cook the Chorizo: In a medium skillet over medium heat, cook the crumbled chorizo for about 5–7 minutes until browned and cooked through. Remove from heat and set aside, allowing it to drain on a paper towel to absorb excess grease.

      Prepare the Sweet Potato Base: In the same skillet, add the grated sweet potato, diced onion, and red pepper. Sauté on medium heat for about 5 minutes until the sweet potato softens slightly. Remove from heat and let it cool for a few minutes.

        Whisk the Eggs: In a mixing bowl, whisk together the eggs, milk, smoked paprika, garlic powder, salt, and pepper until the mixture is frothy.

          Combine Ingredients: Add the cooked chorizo, sautéed sweet potato mixture, and shredded cheese to the egg mixture. Gently fold everything together until combined.

            Fill the Muffin Tin: Pour the frittata mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

              Bake: Bake in the preheated oven for 20–25 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.

                Cool and Serve: Let the frittata cups cool in the muffin tin for about 5 minutes. Use a knife to gently loosen the edges and lift them out. Garnish with fresh cilantro if desired.

                  Enjoy! Serve warm or at room temperature. These mini frittata cups make a fantastic breakfast, brunch item, or snack!

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