We’ve been on a serious chorizo-for-breakfast kick lately.
Can you really blame us, though? Soooo yummmy. Chorizo is, like, unbelievably delicious.
But what I find even more unbelievable is just how many people don’t know what chorizo is. I simply cannot let that continue, so here we go!
Chorizo is a versatile, spicy, Mexican, pork sausage that is made with ground pork, pork fat, and a variety of chili peppers that is typically encased within pork intestines. As with most Mexican foods sold in U.S. grocery stores, what you find will not truly be authentic, but will work just as well!
Seriously, chorizo can be used in just about anything that you would use ground beef, turkey, chicken, or pork in. The addition of the sausage will add an amazing flavor to tacos, eggs, stuffed cabbage, stuffed peppers, pizzas, soups, 50/50 burgers, meatloaf, and so much more without sacrificing the integrity of the dish.
The only downside to using chorizo is that it does tend to be a little on the greasy side. But who doesn’t love a little extra pork fat? That’s where the majority of the flavor resides!
When making anything with chorizo, we like to take advantage of the grease. If a recipe calls for you to sauté veggies in oil to add to your browned sausage, simply sauté those bad boys in the chorizo grease. You’d be surprised at how much of a difference that little trick makes to the flavor of your dish.
Utilizing chorizo also allows you to skip greasing your baking dishes! The residual grease from the chorizo will make its way to the bottom of the pan and your food will effortlessly slide out.
But back to the egg cups!
These savory babies make great finger food and are perfect for the days that you need your breakfast to be portable.
Even if you’re not a fan of savory breakfasts, I urge you to try these at least once! You can even top the egg cups with a little cream cheese. Perfection!
What You Need:
- 10 eggs
- 1/2 lb pork chorizo
- 1/2 cup ham cubes
- 1 tsp garlic, minced
- 1/4 cup onion, chopped finely
- 1/2 bell pepper
- 2 tbsp heavy whipping cream
- 1/4 cup sharp cheddar cheese, shredded
- 1 tbsp cream cheese, for serving (optional)
- Pre-heat oven to 375°F
- In a large skillet brown chorizo
- In a large bowl combine eggs, ham, salt & pepper, whipping cream, and cheese
- Add chorizo to egg mixture, keeping some of the grease in the pan
- In the residual chorizo grease, lightly sauté onions, garlic, and bell pepper
- Add veggies to eggs and mix
- Carefully pour mixture into a 12-cup muffin pan
- Bake for 10 minutes