Chorizo Omelet Cups

by ash10

These were soooo good! Definitely worth the extra effort of getting out of bed a little early!

1 stick butter
4 cups frozen hash browns
2 egg whites
1/2 small red onion
1 small red bell pepper
4 oz chicken chorizo
3 oz cheddar cheese

Preheat your oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon unsalted butter.  in a large microwave safe bowl, melt 4 teaspoons butter.  Add 4 cups frozen hash browns, thawed, and 2 egg whites; season with coarse salt and ground pepper and mix thoroughly.  Place 1/2 cup mixture into east muffin cup, firmly pressing in the bottom and up the sides of each cup.  Bake for 15 minutes.

Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium heat.  Add 1/2 small red onion diced small, 1 small red bell pepper, stemmed, seeded and diced small and 4 ounces of chicken chorizo.  Cook, stirring occasionally until onion is softened, about 7 minutes.  Season with salt and pepper. Divide vegetable mixture evenly among cups and top with 3 ounces of cheddar, grated.  Bake for 2 minutes.

Remove the muffin cups from the oven and crack 1 large egg into each cup.  Season with salt and pepper and bake until whites are set and egg yolks are as desired, about 8-10 minutes.  With a small offset spatula, remove cups from the pan and serve!

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