Chorizo Baked Eggs
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Chorizo Baked Eggs
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This makes a total of 4 servings of Chorizo Baked Eggs. Each serving comes out to be 321 Calories, 27.31g Fats, 2.02g Net Carbs, and 15.57g Protein.
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Ingredients
- 2 ounces Mexican style pork chorizo
- 2 tablespoons butter
- 5 large eggs
- salt and pepper to taste
- ⅔ cups shredded pepper jack cheese
- 1 medium avocado
- 2 tablespoons sour cream
- 2 tablespoons chopped cilantro optional garnish
Instructions
- Preheat oven to 400F. Place a pan over medium heat then remove the casing from the chorizo. Add the chorizo to an oven-safe skillet and fry for 7-10 minutes or until fully cooked. Drain well, set aside.
- Place a cast iron skillet over medium heat and add the butter. Let it melt then remove the pan from the heat, and place on top of a towel or oven mitt. Alternatively, melt butter in a microwave and pour into the skillet. Make sure the inside of the pan is evenly coated with butter.
- Crack eggs open directly into the pan. Sprinkle with salt and pepper.
- Place several dollops of chorizo on top of the eggs.
- Sprinkle cheese evenly on top of the dish then bake.
- Bake for 15-20 minutes, or until cheese is bubbling. If you like runnier yolks in your eggs, bake them for less time.
- Serve warm with the avocado, sour cream, and garnished with cilantro if desired.
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