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Chorizo Egg Cups

Chorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado.Chorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado. ~ The Complete Savorist #YesYouCAN adCan you believe it’s playoffs’ time already? Did your team make it to the playoffs? My favorite team had no chance. Their losses double their wins. My second favorite team lost more than they won, but not by many. My third favorite team has made it but I fear for them this coming week. Fingers crossed.

Playoff season also means the Game Day food. Before I developed an actual interest in football, the only reason I liked big game days was for the food. Luckily, the love for the food remained after I acquired a taste for football. In fact, the food got even better.

Because I’m a West Coaster (or at least out in the West, as Utah doesn’t actually have a coast but my SoCal roots are still strong), some games begin in the morning and occasionally, I don’t want to start my day off with pizza & beer or chips & dip. (Who am I kidding, I’d start any day off with pizza.) This coming week, there happens to be a morning game and I wanted to mix things up. As I have done frequently in recent weeks, I turned to Matthew for suggestions. Once he said the word egg, I was sold. I took myself to the store almost immediately for supplies. Chorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado. ~ The Complete Savorist #YesYouCAN adChorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado. ~ The Complete Savorist #YesYouCAN adChorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado. ~ The Complete Savorist #YesYouCAN adThis shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias

I wanted to make the recipe as easy as possible. While I am not afraid to make beans from scratch or homemade salsa, sometimes I want short cuts that are still healthy. I love being in the kitchen, but on game day, I want to be in front of the TV. So while at Walmart, I picked up a couple cans of Rosarita refried black beans and a couple of cans of RoTEL and then ran over to the produce section to grab some avocados and cilantro.

The assembly of these eggs cups took less than 10 minutes. Bake time is roughly 20 minutes. All in all, with combining canned goods and fresh produce, you can have these delicious chorizo egg cups ready to eat in about 30 minutes.  That’s a touchdown in my book. Chorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado. ~ The Complete Savorist #YesYouCAN adChorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado. ~ The Complete Savorist #YesYouCAN ad

Chorizo Egg Cups

Course: Breakfast
Cuisine: Mexican
Servings: 12
Author: Michelle De La Cerda
Chorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado.
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Ingredients

  • 12 flour tortillas; fajita/soft taco size
  • 1-16 oz cans Rosarita refried black beans
  • 2-10 oz cans Ro*TEL diced tomatoes and green chilies; thoroughly drained
  • 1 dozen medium eggs
  • 2-9 oz packages chorizo (Mexican; either beef or pork)
  • 3 tbsp chopped cilantro
  • 1- avocado , cubed
  • 1/4 cup queso fresco
  • black pepper

Instructions

  1. Cook the chorizo over medium heat, remove as much grease as possible; set aside.
  2. Slightly overlap and press the flour tortillas into each jumbo muffin slot.
  3. Layer with a kitchen tablespoon of black beans, next chorizo, then the tomatoes and chiles.
  4. Crack an egg and carefully place over the top of each cup, trying to center it as best as possible.
  5. Sprinkle black pepper over each egg.
  6. Bake in a pre-heated 375° oven for 15-20 minutes, or until the egg has set.
  7. Once done, remove from the oven and allow to rest for 5 minutes.
  8. Garnish with chopped cilantro, crumbled queso fresco, and cubed avocados

Chorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado. ~ The Complete Savorist #YesYouCAN adNow, you can see there are only a few tablespoons needed of cilantro, but you have to buy an entire bunch. If you don’t have plans for it within a day or two, it’s going to go bad. This is one of my biggest pet peeves. With fresh herbs, I have to buy more than I need for one recipe usually and I hate it when they go bad before I have been able to use them up. Luckily, I have a tip to help keep your fresh herbs last weeks, not mere days.

  1. You need a glass, 1/4 cup of water, kitchen shears, a produce bag, and a bunch of herbs.
  2. Trim the ends off the herbs.
  3. Remove the twisty-tie.
  4. Add the water to the glass.
  5. Place the herbs in the glass.
  6. Cover the herbs with the produce bag.
  7. Bring the bag to the bottom and over the bottom of the glass.
  8. Twist the opening closed.
  9. Sit the twisted end under the bottom of the glass to keep it closed.
  10. Picture of parsley that is 10 days old.
  11. Store in the refrigerator. Replace the water every 3-4 days.

Chorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado. ~ The Complete Savorist #YesYouCAN ad

Chorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado. ~ The Complete Savorist #YesYouCAN adChorizo Egg Cups ~ Flour tortillas molded into cups to hold refried black beans, chorizo, tomatoes with green chilies, and a egg, baked then topped with cilantro, queso fresco, and avocado. ~ The Complete Savorist #YesYouCAN ad

With the Big Game on the horizon, what tips and kitchen hacks do you have to make your time in the kitchen all the more easier? You can see more recipes, tips and tricks here.

Thank you for sharing!

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18 Comments

  • Reply
    Betty
    January 12, 2016 at 2:13 pm

    I have never eaten chariot, but these sure look good Michelle!

  • Reply
    Kacey @ The Cookie Writer
    January 12, 2016 at 3:57 pm

    So excited to try these! I am a huge Mexican cuisine lover, and these cups are perfect! I would omit the meat in mine and just add more beans, but my husband and daughter would definitely love them as is 🙂

  • Reply
    Sheila @ Life, Love, and Good Food
    January 12, 2016 at 6:03 pm

    What a clever and fun brunch idea! Well done!

  • Reply
    DessertForTwo
    January 13, 2016 at 6:41 am

    I could eat these all day long!

  • Reply
    Joanie @ Zagleft
    January 13, 2016 at 7:57 am

    What a great appetizer to eat for game-day or any day, really. They’re so creative and fun!

  • Reply
    Lauren @ Healthy Delicious
    January 14, 2016 at 5:59 pm

    I love everything about these!

  • Reply
    Kristyn
    January 14, 2016 at 8:23 pm

    These look awesome! Such a great way to make a lot of breakfast at once!

  • Reply
    Debra
    January 15, 2016 at 5:58 pm

    These sound amazing! I will have to try them!

  • Reply
    Serene @ House of Yumm
    January 17, 2016 at 10:03 pm

    What a perfect game day snack! These would definitely go fast!

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