Breakfast Chorizo Cups

Do you ever buy anything on a whim? I am talking about something you have never ever even tasted, let alone purchased. Once the initial excitement has fleeted, you are left scouring the web for ideas on what to do with it.

Sometimes I step back from my hurried grocery trips and actually look around the store. This totally contradicts grocery shopping rule #1, which is to always carry a shopping list and stick to it. I have shared this many a times, and it truly is the way to stay within budget. Every great once in a while though, I am mesmerized by something and have to make the purchase.

Corizo was this item several weeks back. I have seen it used on Food Network and have always wanted to try it. I bought it and then had no idea what to do with it. My quest was finished once I came across this recipes at Picky Palate.

These cute little breakfast cups were wonderful. They were breakfast-y, spicy, and packed with flavor. If you aren't a fan of chorizo or spicy you could easily substitute regular sausage. After my eyes have been opened to the wonderful world of breakfast cups my mind has been spinning with countless ideas for new breakfast cup inventions.

1 can crescent rolls, 8 count
3 eggs
2 tablespoon milk
1/4 cup diced green chilies, from can
1/2 cup shredded cheddar cheese
1/2 cup cooked chorizo, about 1/4 lb.

Preheat oven to 375 degrees. Unroll crescent rolls and place 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 cooked and cooled chorizo. Pour into muffin cups pouring nearly to the top. Take two longest points of dough and lightly twist them, then set on the top and middle of cup. Bake 25-28 minutes or until cooked through and golden brown. Let cool for five minutes, remove from muffin cups, and eat!

Recipe Credit: Picky Palate