Chorizo, Parsley, and Pepper Jack Filling
By Diane UngerPublished on June 23, 2013
Time
40 minutes
Yield
Makes enough for 12 muffin tin frittatas
Ingredients
1 tablespoon olive oil 8 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced thin8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin1 large onion, chopped fine½ teaspoon salt 2 garlic cloves, minced6 ounces pepper Jack cheese, shredded (1 ½ cups)3 tablespoons minced fresh parsley
Before You Begin
Use this filling in our Muffin Tin Frittatas.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add chorizo, potatoes, onion, and salt and cook, stirring occasionally, until potatoes are tender, 10 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer to bowl and let cool for 15 minutes. Stir in pepper Jack and parsley.
Time
40 minutesYield
Makes enough for 12 muffin tin frittatasIngredients
1 tablespoon olive oil
8 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced thin
8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
1 large onion, chopped fine
½ teaspoon salt
2 garlic cloves, minced
6 ounces pepper Jack cheese, shredded (1 ½ cups)
3 tablespoons minced fresh parsley
Ingredients
1 tablespoon olive oil
8 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced thin
8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
1 large onion, chopped fine
½ teaspoon salt
2 garlic cloves, minced
6 ounces pepper Jack cheese, shredded (1 ½ cups)
3 tablespoons minced fresh parsley
Ingredients
1 tablespoon olive oil
8 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced thin
8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
1 large onion, chopped fine
½ teaspoon salt
2 garlic cloves, minced
6 ounces pepper Jack cheese, shredded (1 ½ cups)
3 tablespoons minced fresh parsley
Why This Recipe Works
To make this traditional egg dish in individual, brunch-friendly portions, we pour our custard into a muffin tin before baking. Increasing the fat in the mixture by opting for half-and-half instead of milk helps the frittatas release from the pan. A 425-degree oven proved to be the best choice for creating a lightly browned exterior without overcooking the eggs, and a few different options for flavorful filling combinations keep everyone happy.
Before You Begin
Use this filling in our Muffin Tin Frittatas.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add chorizo, potatoes, onion, and salt and cook, stirring occasionally, until potatoes are tender, 10 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer to bowl and let cool for 15 minutes. Stir in pepper Jack and parsley.
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