Chorizo Egg Cups
I’ve made this recipe so many times, I can’t believe I waited this long to share it! There are a lot of spices in this recipe, but it still comes together so quickly and is incredibly flavorful. Best of all, it only takes 10 minutes to prepare them (plus 25 minutes in the oven), and you’ll have a Whole30 compliant breakfast prepped for the week. I wrap them individually in aluminum foil and bring two with me to work each day. Pair them with some sliced or roasted bell peppers to get in your dose of veggies!
Ingredients:
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1 pound ground pork
1 tablespoon apple cider vinegar
12 eggs
Instructions:
Preheat oven to at 350°.
To make the chorizo, combine all of the seasonings in a large bowl and mix well. Add ground pork and apple cider vinegar to the bowl with the spices and mix well with your hands.
Spray or line a medium size muffin/cupcake pan (this should be one pan with 12 muffin/cupcake cavities like this one). Distribute chorizo evenly among cups, about 1/8 cup chorizo in each cup, and press the chorizo down into the bottom of the cup so it’s flat against the bottom of the cup.
Crack an egg into each cup and sprinkle with salt.
Bake for 25 minutes or until the egg whites are completely opaque.
Servings: 6
Cooking time: 35 minutes
*The chorizo recipe was adapted from this recipe by Joybee What’s for Dinner
*Tip: let these cool completely in the fridge and individually wrap them in aluminum foil for breakfast on the go. You can reheat them in the microwave for 30 seconds.
For more recipes from my Whole30 for People Who Don’t Cook series, click here!
