Serves 4

These muffins are the perfect way to begin a road trip. Make them up to four days ahead and store them in the fridge. Then just pop them in the microwave for 40 seconds, throw them in a paper bag, and hit the road.

  • 6 ounces chorizo sausage, ground (or your favorite
         breakfast sausage)
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup buttermilk
  • 5 teaspoons sour cream (full fat)
  • 2 tablespoons vegetable oil
  • 5 small eggs
  • 1/2 cup scallions, chopped
  • 1 cup cheddar cheese, grated

Preheat oven to 350° F. Spray jumbo muffin tin with oil (or grease with butter).

Heat a nonstick pan over high heat. Add sausage and fry until lightly browned. Remove onto a paper towel to drain the fat and set aside.

Place all dry ingredients in a bowl and mix to combine.

In a separate bowl, whisk together buttermilk, sour cream, vegetable oil, and 1 egg. Pour the wet ingredients into the dry ingredients until just combined. Do not over mix.

Fold in cooked meat, scallions, and cheddar cheese. Place 3 tablespoons of the batter into each of 4 muffin tin holes. Bang the tin to flatten the batter. Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg.

Bake for 20–25 minutes, until golden brown.

Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.

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