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Chorizo Egg Cups

Prep Time 2 mins
Cook Time 25 mins
Course Breakfast
Servings 12 egg cups


  • Muffin Tin


  • 1 lb sugar free ground chorizo
  • 12 free-range eggs
  • 2 tbsp chopped cilantro


  • Preheat oven to 375*F degrees.
  • Divide chorizo into 12 small balls. Place one ball in each well of a muffin tin. Using your fingers, press the chorizo ball down creating a cup.
  • Bake in the oven for about 5 minutes. Remove from the oven and drain any liquid or fat from the muffin tin.
  • Crack one egg into each cup on top of the sausage. 
  • Return to the oven and bake for an additional 15-20 minutes or until the egg whites are cooked through, and until the desired level of doneness for the egg yolks (I like mine runny!).
  • Remove from the oven and allow to cool. Use a fork or spoon to remove the egg cups from the muffin tin and transfer to a paper towel lined plate. 
  • Sprinkle with chopped cilantro and enjoy!
Keyword breakfast, chorizo, egg cups, ground sausage