Chorizo, Egg, and Havarti Omelet Muffins

Active Time: 15 minutes
Yields: 12 servings
Difficulty Level: Intermediate


  • 12 oz. uncooked chorizo sausage
  • 1/3 cup sweet red pepper, diced
  • 1/3 cup green pepper, diced
  • 1/3 cup sweet onion, diced
  • 12 large eggs
  • 6 oz. Buholzer Brothers Havarti Cheese, shredded and divided ( 1 ½ cups)
  • Minced fresh parsley or basil, optional


  1. Heat oven to 350°F.
  2. Cook sausage, peppers and onion in a large skillet over medium-high heat until meat is no longer pink and vegetables are tender, about 8 minutes. Remove sausage mixture to a paper towel to drain; cool for 10 minutes.
  3. Beat eggs in a large bowl. Add 1 cup Havarti; mix well. Stir in sausage mixture. Spoon a 1/3 cup egg mixture into 12 greased muffin cups or 2/3 cup mixture into 6 greased jumbo muffin cups.  Sprinkle with remaining Havarti. Bake for 18-25 minutes or until a knife inserted near the center comes out clean (or thermometer reads 160°F). Serve immediately. Garnish with parsley or basil if desired

Recipe courtesy of Dairy Farmer’s of Wisconsin.

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