Speedy Tex-Mex Breakfast Muffins

• 1/2 whole English Muffin
• 2 Tablespoons Shredded Cheese, divided
• 1 whole Cold Egg
• 1 Tablespoon Plain Yogurt, Cold
• 1 Tablespoon Pico De Gillo
• 1 pinch Salt
• 1 Tablespoon Cooked Chorizo

1. Use a microwave-safe mug or cup that is just slightly smaller than the diameter of the English muffin. Gently press the English muffin to the bottom of the mug-it should be a tight fit. Then spray the edges of the mug with nonstick cooking spray. Sprinkle half the shredded California cheese over the English muffin.
2. In a separate small bowl, whisk together the egg, yogurt, pico de gallo and a pinch of salt until frothy. Pour over the English muffin. Top the egg mixture with the chorizo and remaining cheese.
3. Microwave on high heat for 1 1/2 - 2 minutes, until puffy and cooked through. Then either garnish and serve in the mug, or pop out of the mug for a breakfast-on-the-go.
4. Optional garnishes: diced tomatoes, sliced avocados, extra pico de gallo.

shredded cheese, egg, yogurt, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/speedy-tex-mex-breakfast-muffins/ (may not work)