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Egg and Chorizo Baskets

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  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 4
  • Servings 6
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These egg and chorizo baskets are perfect for a special breakfast or brunch occasion. What I like most about them, apart from their fun presentation, is that they’re baked so I don’t have to cook with oil. If you want to impress your guests at your next brunch, this is an excellent recipe option. Enjoy!
by Carla Gutierrez
Updated Sep 20, 2016
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Ingredients

  • 1 chorizo
  • 1/4 cup grated potatoes
  • 6 eggs
  • Salt, to taste

Directions

  •  
    1
    Preheat the oven to 400° F.
  •  
    2
    Put the chorizo in a frying pan and cook over medium heat.
  •  
    3
    Spray a muffin pan with non-stick cooking spray. Divide and arrange the grated potato among the muffin molds and shape into basket-form.
  •  
    4
    Bake the baskets for 30 minutes. Remove from oven and fill each basket with 1 tablespoon of chorizo and 1 egg.
  •  
    5
    Place the baskets on the oven again and bake for 12-15 more minutes, or until eggs are cooked to your liking.
  •  
    6
    Sprinkle the top of each basket with a pinch of salt and any remaining chorizo.
  •  
    7
    Serve and enjoy!

Expert Tips

  • tip 1
    For an added touch before serving, garnish with chopped coriander.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • These egg and chorizo baskets are perfect for a special breakfast or brunch occasion. What I like most about them, apart from their fun presentation, is that they’re baked so I don’t have to cook with oil. If you want to impress your guests at your next brunch, this is an excellent recipe option. Enjoy!
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