Step 1

Preheat the oven to 350˚F. Spray 2 standard 12-cup muffin tins generously with oil to avoid sticking. Set aside.

Step 2

In a medium skillet, cook the soy chorizo according to package directions.  Transfer to a small bowl and allow to cool for 5 minutes while you combine the other ingredients.

Step 3

In a large bowl, whisk the eggs.  Add the cottage cheese, half of the shredded cheese, and pickled jalapeños, whisk to combine. Add the chorizo back in and mix.

Step 4

Pour mixture evenly into muffin tin (you can use a small dry measuring cup or large liquid measuring cup). Sprinkle the tops with remaining cheese and a jalapeno slice and bake for 20 minutes. Repeat with remaining mixture.

Step 5

Allow to cool in the pan for 5-10 minutes then, using a butter knife or flexible off- set spatula, remove the bites and allow to cool. Makes 16.