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.Can 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. This 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. 

Now, 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.

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!