Mexican Breakfast Egg Cups

• 6 large eggs
• 1/2 cups ground turkey chorizo
• 1/4 cups diced bell peppers
• 1/4 cups diced onions
• 1/2 cups pepper jack cheese
• 2 tbsp heavy cream
• 1/4 cups salsa
• 2 tbsp cilantro, chopped
• Cumin, paprika, salt

Instructions

1. 1

   Preheat oven to 375°F (190°C), grease muffin tin

2. 2

   Cook chorizo with peppers and onions until browned

3. 3

   Beat eggs with cream and seasonings

4. 4

   Divide chorizo mixture among 6 muffin cups

5. 5

   Pour egg mixture over, top with cheese, bake 18-20 minutes