Chorizo Egg Cups
35 mins (prep 15, cooking 20)
12 ingredients
6 servings
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.

Categories:  <-60-mins , side-dish , easy , kid-friendly , presentation , breakfast , brunch , egg , eggs~dairy , time-to-make ,
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Serving Size (122.93 g)
Servings 6
Amount per Serving
Calories 309.5 Calories from Fat 167.04
% Daily Value *
Total Fat 18.56g 171.34%
Saturated Fat 7.77g 233.06%
Trans Fat 0.16g %
Cholesterol 55.28mg 110.55%
Sodium 583.87mg 145.97%
Total Carbohydrate 17.29g 34.58%
Dietary Fiber 0.0 g 0.0%
Sugars 15.65 g %
Protein 17.92g 215.01%
Vitamin A 177.5IU% Vitamin C 1.83mg%
Calcium 360.22mg% Iron 0.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
polenta, shredded manchego cheese, fresh flat-leaf parsley, fresh ground black pepper