Breakfast is a bit tricky at first when you either develop a gluten allergy or decide to go Paleo. Despite the fact that I used to love a bowl of raisin bran or pancakes on the weekend, I’ve always known that a solid protein breakfast was a better choice for my body. My experience has always been that if I had carbs for breakfast, it started a vicious cycle of hunger that I couldn’t satisfy without… you guessed it- more carbs. If I eat protein I’m less likely to get hungry before lunch and those crazy insulin-driven cravings don’t bug me.
I’ve experimented with a lot of different things, but this recipe has been fantastic because it allows me to make a batch that will last multiple days, its transportable, and reheats to be just as good as the day I made it. For my version of this recipe, you must like green chilies and be up for a spicy wake-up call.
Chorizo and Green Chili Egg Cups
Materials List:
- silicone or aluminum foil baking cups
- cooking spray
- 2 whole eggs and 2 egg whites
- 1/3 pound of chorizo (I buy a full pound and split it into three sections, that way I’m stocked for the next batch).
- 1 can of diced green chilis (hot or mild)
- 1/4 cup of shredded colby-jack or mexican blend cheese (optional)
Heat up your oven to 350 degrees. Line your muffin pan with six of either the silicone or foil cups. I’ve done both, but found that no matter how much cooking spray I use, the eggs always stick to the foil. I’ve had great luck with the silicone ones. Using the cooking spray, coat the inside of each cup.
In a medium pan, cook up the chorizo. Make sure to break it down into nice small pieces. Drain Well! I’ve used a strainer, and some times I even resort to laying it on a couple paper towels like bacon. It’s worth the extra effort to drain off as much as you can because the chorizo grease tends to “float” to the top of each egg cup during the cooking process.
In a medium bowl, combing all ingredients listed above and mix up well. Place 1/4 cup of the mixture into each baking cup. Bake for approximately 25 minutes, or until done.
Serving size: two egg cups.
Calories per serving: 325; Fat: 23 g; Carbs: 4 g; Protein: 23.4 g.
I put these in a storage container in my refrigerator and have three pre-made breakfasts to grab in the morning. You can also double the recipe and freeze the other six if you really want to save time. This is my favorite version, however, I’ve made these with diced Canadian bacon, regular bacon, regular sausage… I’ve also used onions and green bell peppers in lieu of the green chili’s. This recipe has endless possibilities. Enjoy!






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