Speedy Tex-Mex Breakfast Muffins

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.

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.

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.

Optional garnishes: diced tomatoes, sliced avocados, extra pico de gallo.