Mexican Chorizo & Cheddar Cups

Chorizo is a Mexican pork sausage that is somewhat spicy, depending on the brand you get. Having grown up in Arizona, I loved chorizo, egg, and cheese burritos from a few spots in town, like Stan's or Chile Pepper. This recipe is a nice new way to enjoy this old favorite.

Mexican Chorizo & Cheddar Cups

1 can Pillsbury Crescent Dinner Rolls, reduced fat, 8 count

3 eggs

2 Tablespoons milk

¼ Cup diced green chilies from can (I usually don't add these b/c they aren't on hand)

½ Cup smoked cheddar cheese, shredded (I use regular cheddar)

½ Cup cooked chorizo, about ¼ lb (just brown it in a skillet for about 10 minutes over medium heat)

1. Preheat oven to 375 degrees F. Unroll crescent rolls and press the widest part of triangle into 8 muffin cups, pressing up the sides and bottom of cups, leaving points of dough hanging over sides. In a large bowl, mix together the eggs, milk, chilies, cheese and cooled chorizo. Pour into muffin cups filling nearly to the top. Take 2 longest points of dough and lightly twist them, then set on the top and middle of cup. Bake for 25-28 minutes or until cooked through and golden brown. Let cool for 5 minutes, remove from muffin cups and EAT!

8 servings

This recipe is from Picky Palate. She is creative, fun, and has a neat website to browse. Visit her here!