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–+ servings

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