Potato and Chorizo Breakfast Muffins

Ingredients

• Salt and pepper - To taste
• Green onions - 1/4 cup, chopped
• Cheddar cheese - 1 cup, shredded
• Milk - 1/2 cup
• Eggs - 6, beaten
• Potatoes - 1 cup, cooked and diced
• Chorizo - 1 cup, cooked and crumbled

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin.
2. In a large bowl, combine the cooked chorizo, potatoes, beaten eggs, milk, shredded cheese, and chopped green onions. Season with salt and pepper.
3. Spoon the mixture evenly into the prepared muffin tin.
4. Bake for 20-25 minutes, or until the muffins are set and golden brown.
5. Allow the muffins to cool for a few minutes in the tin before removing. Serve warm.