Brunch

Chorizo Kale Muffins is for Breakfast.

Chorizo Kale Muffins takes 15 minutes to prepare.

Chorizo Kale Muffins takes 25 minutes to cook.

Chorizo Kale Muffins makes 12 servings.

The ingredients for Chorizo Kale Muffins are:

8 oz Chorizo, pork and beef, cooked and drained
Great Value Chopped Kale, frozen 12 oz bag, blanched
2 tbsp chopped Onions, diced
1 pepper Jalapeno Peppers, diced
3 medium Mushrooms, diced
1 Medium Tomatoes, Roma, diced
1 cup Libbys 100% pure pumpkin, canned
5 serving 1 Egg- large, fresh
8 oz Pimento Cheese
2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
3 tbsp Heavy Whipping Cream
.25 cup Parmesan Cheese, grated
2 tbsp Now Psyllium Husk Powder
0.25 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
.25 tsp Pepper, black
.25 tsp Garlic powder
.25 tsp Onion powder

Here is how you make Chorizo Kale Muffins:

Blanch the kale, onion, jalape?o and mushroom. Remove from boiling water and put in colander to drain. Mix the pumpkin, eggs, and pimento cheese. Add remaining ingredients. Squeeze any remaining moisture out of kale mixture and add to batter. Line 24 muffin cups with liners and fill 3/4 of the way up. Bake at 20-25 minutes at 350 degrees until set. Serving Size:?2 Muffins

The nutritional information for Chorizo Kale Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 234.1

• Total Fat: 17.5 g
• Cholesterol: 129.1 mg
• Sodium: 598.8 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 2.9 g
• Protein: 13.1 g

The dietary needs meet for Chorizo Kale Muffins is Low Carb