Best Chorizo Egg Cups Recipes

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CHORIZO EGG CUPS



Chorizo Egg Cups image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter, plus more for greasing
1 1/2 cups milk
1 1/2 cups chicken stock
1 tablespoon extra-virgin olive oil
1/4 to 1/3-pound chorizo peeled from casing and chopped into fine dice
1 cup quick cooking polenta
1/2 to 2/3 cup shredded Manchego cheese, a couple of handfuls
A handful fresh flat-leaf parsley, finely chopped
12 eggs
Salt
Freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Butter a nonstick regular size muffin tin with 12 muffin cups or 2 (6-muffin) cups.
  • For the polenta:
  • In a medium-sized stock pot over medium heat, bring the milk and stock to a bubble.
  • While the liquids are heating up place a small skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the chorizo and cook until crispy 2 to 3 minutes.
  • Once the liquids come up to a bubble slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal about 3 to 4 minutes. Turn off the heat and add in the cheese, chopped parsley, 2 tablespoons butter and crispy chorizo. Pour the polenta into the muffin tins, 1/2 of the way up the muffin cup.
  • Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the side until it reaches the top rim of the muffin tin. The well will be relatively large but that's ok, you want the egg to have a little nesting place so it won't overflow out of the tin. Once you have made all the wells, crack an egg into each of the polenta filled cups. Season the tops of the eggs with some salt and pepper. Transfer to the oven and bake for 20 minutes; yolk will still be a little runny. Once done, remove from the oven and let sit. Run a small butter knife around the edges of the polenta to loosen from the sides of the muffin tin. Gently help them out of the muffin tins with a fork or a knife and serve plated or on a platter.

CHORIZO EGG CUPS



CHORIZO EGG CUPS image

Categories     Egg     Breakfast     Bake     Christmas     Easter     Quick & Easy     Wedding     Tortillas     Pastry

Yield 8 Chorizo Egg Cups

Number Of Ingredients 9

1/2 package of chorizo
1/2 cup of onion
1 cup of corn oil
8 corn tortillas
6 eggs
2 cups of shredded cheddar cheese
3 tbs milk
Salt and Pepper to taste
1/2 bunch of chopped cilantro

Steps:

  • Sautee chorizo in a medium fry pan, after 5-7 minutes add onions then continue to cook until chorizo is almost crispy then set aside. Pour corn oil in a bowl dip corn tortillas in oil to coat. Arrange tortillas in a muffin tin; really form into cup shape, it's ok if tortillas crack or tear. Bake torillas in muffin tin for 15 min at 400 F, until browned. Remove from oven. Whisk eggs, cheese and milk together. Add salt and pepper to taste. Portion egg mixture and chorizo into each tortilla cup. Bake for 15 more minutes until egg is firm. Top with chopped cilantro and serve.

CHORIZO EGG CUPS



Chorizo Egg Cups image

These are really good! They're great served for brunch for something a bit different from the norm. I have found that the recipe makes twice the amount as what's stated; if you fill them any more than half full, the egg will overflow, so plan on making about 20-24 cups total - at least that's what I always seem to end up with. Make sure to let them sit the full 20 minutes or they will fall apart when taking them out of the cups. These are great reheated the next day, too! Courtesy of Rachael Ray.

Provided by hepcat1

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter, plus more
butter, for greasing
1 1/2 cups milk
1 1/2 cups chicken stock
1 tablespoon extra virgin olive oil
1/3 lb chorizo sausage, peeled from casing and chopped into fine dice
1 cup quick cooking polenta
1/2-2/3 cup shredded manchego cheese
1/2 cup fresh flat-leaf parsley, finely chopped
12 eggs
salt
fresh ground black pepper
hot sauce, to taste (the more the better!)

Steps:

  • Preheat oven to 425 degrees F.
  • Butter a nonstick regular size muffin tin with 12 muffin cups.
  • In a medium-sized stock pot over medium heat, bring the milk and stock to a bubble.
  • While the liquids are heating up place a small skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the chorizo and cook until crispy 2 to 3 minutes.
  • Once the liquids come up to a bubble slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3 to 4 minutes. Turn off the heat and add in the cheese, chopped parsley, 2 tablespoons butter and crispy chorizo.
  • Pour the polenta into the muffin tins, 1/2 of the way up the muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the side until it reaches the top rim of the muffin tin. The well will be relatively large but that's ok, you want the egg to have a little nesting place so it won't overflow out of the tin. Once you have made all the wells, crack an egg into each of the polenta filled cups. Season the tops of the eggs with some salt and pepper.
  • Transfer to the oven and bake for 20 minutes; yolk will still be a little runny. Once done, remove from the oven and let sit 15-20 minutes. Run a small butter knife around the edges of the polenta to loosen from the sides of the muffin tin. Gently help them out of the muffin tins with a fork or a knife and serve plated or on a platter.
  • Pass the hot sauce and enjoy!

Nutrition Facts : Calories 451.4, Fat 29.4, SaturatedFat 11.2, Cholesterol 465.7, Sodium 603.8, Carbohydrate 22.1, Fiber 1.6, Sugar 1.9, Protein 24

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