Sunday, September 14, 2014

Tex - Mex Baked Egg Cups

Another Texas Breakfast recipe.

This is made with a Chorizo Sausage. I make it vegetarian with Soyrizo, a vegetarian version of the sausage.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 12 cup muffin pan, sprayed with a vegetable cooking spray.

10 Eggs
1/2 C Half and Half
1 pound of Chorizo or Soyrizo, browned in a skillet on medium heat until fully cooked.
Chunky Pace Piquante Sauce
1 1/2 C shredded Pepper Jack Cheese
Salt and Pepper to taste

In a large mixing bowl:
Half and Half

Add 1 TBS of sausage evenly among the cups of the muffin pan. Reserve the rest to garnish the Egg Cups.
Top with 1 TBS of Piquante Sauce.
Add the Eggs.
Top with Cheese.
Bake for 35 - 45 minutes.
Serve topped with the remainder of the cooked sausage.

Peace in the Kitchen!

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