Fun Brunch Mini Frittatas

<b>Ingredients</b> Nonstick vegetable oil cooking spray<br> 4 large eggs<br> ¼ cup 1% milk<br> ¼ teaspoon freshly ground black pepper<br> Pinch of salt<br> 4-5 thin chorizo slices, chopped<br> ⅓ cup queso fresco , grated<br> 1 teaspoon fresh cilantro, finely chopped<br> 1 teaspoon fresh chives, finely chopped (Elizabeth Carrion)

<b>Step 1</b> Preheat oven to 375 degrees. In a large bowl, whisk eggs, milk, salt and pepper until somewhat foamy. (Elizabeth Carrion)

<b>Step 2</b> Mix in chorizo, cheese, cilantro and chives. (Elizabeth Carrion)

<b>Step 3</b> Spray mini muffin tin with nonstick spray and fill each muffin cup a little more than half way.   (Elizabeth Carrion)

<b>Step 4</b> Bake until egg is set and lightly browned about 10 minutes. (Elizabeth Carrion)

<b>Step 5</b> Transfer to a platter and serve warm. (Elizabeth Carrion)

<b>Chorizo Slicing Tip</b> For easier chopping, freeze chorizo for about 30 minutes. Then roll each slice and chop. (Elizabeth Carrion)