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Frittatas are an incredibly popular dish that resonates with home cooks and food enthusiasts alike. Known for their versatility, these egg-based creations can be adapted to suit various tastes and dietary preferences. Whether you're looking for a hearty breakfast, a light lunch, or a satisfying dinner, frittatas can do it all. They can be packed with vegetables, meats, and cheeses, making them an excellent way to use up leftover ingredients. In this recipe, we introduce a delightful twist to the traditional frittata by incorporating sweet potatoes and chorizo, resulting in mini frittata cups that are not only delicious but also visually appealing.

Mini Sweet Potato Chorizo Frittata Cups

Discover the flavorful world of Mini Sweet Potato Chorizo Frittata Cups! These bite-sized delights combine the natural sweetness of sweet potatoes with the spicy kick of chorizo, making for a delicious twist on traditional frittatas. Perfect for breakfast, brunch, or as party appetizers, they are not only visually appealing but also packed with nutrition. Easy to prepare and customizable, they offer a satisfying meal option that everyone will enjoy. Try this recipe and elevate your dining experience!
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Ingredients
  

1 medium sweet potato, peeled and diced into small cubes

4 oz chorizo, casing removed and crumbled

6 large eggs

¼ cup milk

1 cup fresh spinach, chopped

½ cup shredded cheddar cheese

1 teaspoon olive oil

¼ teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a muffin tin lightly with cooking spray or olive oil to prevent sticking.

    Cook the Sweet Potato and Chorizo: In a medium skillet over medium heat, add the olive oil. Once the oil is shimmering, add the diced sweet potatoes. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and develop a bit of color. Add the crumbled chorizo to the skillet and continue cooking for an additional 5-7 minutes, or until the chorizo is crispy and browned, and the sweet potatoes are tender. Season with garlic powder, salt, and pepper, and give it a good stir. Remove from heat and set aside to cool slightly.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and pour in the milk. Whisk them together vigorously until the mixture is well combined and slightly frothy. Add a pinch of salt and pepper to enhance the flavor.

        Incorporate Greens and Cheese: Gently fold in the chopped spinach into the egg mixture, followed by the shredded cheddar cheese. Mix until the spinach and cheese are evenly distributed throughout the egg mixture.

          Combine Ingredients: Carefully fold the sweet potato and chorizo mixture into the egg mixture, ensuring everything is well combined and all ingredients are coated with the egg.

            Fill the Muffin Tin: Using a ladle or measuring cup, pour the frittata mixture evenly into the prepared muffin cups, filling each cup about ⅔ full to allow for rising during baking.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out clean.

                Cool and Serve: Once baked, remove the muffin tin from the oven. Let the frittata cups cool for a few minutes. Use a butter knife or small spatula to gently loosen the edges, then carefully pop the frittatas out of the tin.

                  Enjoy: Serve these delightful mini frittata cups warm or allow them to cool to room temperature. They make an excellent breakfast option, a satisfying snack, or a flavorful appetizer for any gathering!

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 mini frittata cups

                      - Presentation Tips: Arrange the frittata cups on a serving platter and garnish with fresh cilantro or parsley. For an extra touch, accompany with a dollop of sour cream or a side of salsa for dipping.