September 20, 2020
Easy is the name of my game these days. Not only is this a quick, low maintenance recipe. It’s also great for meal prep! Make this on Sunday & you are set for the week!
You can make egg cups with just about any meat or veggie you have just lying around. I always encourage you to get creative in the kitchen! So if you don’t have chorizo, grab any type of ground meat, leftover steak, pulled pork, etc. They all work great!
Chorizo & Green Chile Egg Cups
Ingredients
- 12 eggs
- 1 tbsp avocado oil
- 1 lb ground chorizo
- 1/2 onion, diced
- 1 4oz can green chiles
- cooking spray
Instructions
- Preheat oven to 375 degrees
- Grease a muffin pan with cooking spray
- In a large skillet over medium heat, add the oil to heat.
- To the skillet add the chorizo & onion. Cook until meat is browned, about 5-6 minutes. Before removing from the heat, add the can of green chiles. Remove from heat.
- Fill each muffin cup with a generous tablespoon of the chorizo mixture.
- Crack one egg into each muffin cup. If you prefer scrambled eggs, you can break the eggs into a bowl a scramble them up before pouring them in to the tin.
- Bake in the oven for 22-27 minutes, cooking times will vary based on your desired doneness of egg.
- Allow to cool slightly before removing from the muffin tin. Garnish with cilantro & salsa!
