I love to make this in the morning. It’s easy to prepare, quick to make and there’s barely any clean up. You can use just about anything in this dish but be sure not to put too much or the egg will overflow when you crack it into the muffin cup.
Ingredients:
- 4 eggs
- 8 slices of Chorizo Cantimpalo (you can use whatever meat you have the quantity depends on the size of the meat. The objective is to use the sliced meat as a liner before cracking an egg in)
- 1 scallion, minced
- ground pepper
Preparation:
Preheat the oven to 350 degrees F. Grease a muffin pan.
Cut your sliced chorizo in half and line your muffin cup with your sliced chorizo. You’ll need about 2 full slices per cup. Crack an egg into each cup. Sprinkle them with scallions. There’s no need to add salt to this as the chorizo has plenty of salt but feel free to add salt if you like.
Bake for 18 minutes and let it set for 5 minutes after it comes out of the oven. Sprinkle some freshly ground pepper before serving.
uni homemaker 
My favorite thing about these egg cups is they’re bite sized. Well, I guess it depends on how big your bite is. 🙂
Yes, and they’re cute as a button too! 🙂
Those are gorgeous!!! I can’t wait to try this. Have you used another type of meat before? We can’t always get Chorizo – other than the Mexican variety – in the midwest. Either way…simply stunning presentation!!!
Thanks! 🙂 I’ve tried it with prosciutto, speck, serrano ham, soppressata, capicola and lean deli ham. I find that you need to season less with the Italian and Spanish cured meats. With ham, you definitely need to season a bit more. The end results are better with cured meats, if you can find it. But any meats are delicious with this.
Excellent!! Thank you! I’ll go with a Spanish or Italian cured meat.
Hi Anne, Thanks for liking my new little blog:) These egg cups look great and will be perfect for my husband to grab on his way out the door and eat in the car!! Can’t wait to try them and I will post them when I do!
Thanks and thanks for popping over! Best wishes on your new blog. 🙂
I’ve made these with ham before but never chorizo. I love the deep red of the chorizo, against the sunny yolk and the bright green of the scallions. They’re so pretty and definitely my sort of breakfast.
Thanks Claire! Always lovely to hear from you. 🙂