Easy and Healthy Mexican Breakfast Cups

 Again most recipes driven by what I need to use up --we made homemade pasta again recently and that left me with a dozen egg whites! So found this recipe on the Bob Evans website using their carton of egg whites but I used the leftover egg whites.

• 1/2 lb Chorizo (didn't have on hand used 2 hot sausages)
• 1/4 cup red bell pepper, diced ( all I had on hand was frozen pepper onion mix)
• 1 16 oz. carton egg whites  (OR a dozen leftover!! egg whites)
• 1/4 cup milk
• 1 tbsp taco seasoning
• 1 cup cheddar cheese

1. Preheat oven to 375°F. Spray muffin tins.
2. In a non-stick skillet cook chorizo according to package directions. Drain onto paper towels.
3. Transfer chorizo to a large mixing bowl. Combine all remaining ingredients and mix well.
4. Pour egg mixture into muffin tins and bake for 20 minutes or until a toothpick or knife inserted in the center comes out clean.
5. Finish with salsa and sour cream.