Tuesday, July 9, 2013

Champion Performance Recipe of the Week - Chorizo Egg Cups

Last week I spent a whole day doing nothing but playing with food... I had a blast! One of the recipes that came out of my fun is this one... Chorizo Egg Cups - and let me tell you, these are AWESOME!!! Don't tell anyone, but I actually had to hide some so I'd get to eat them! ;-)  They're easy, they're tasty, and they store well. Feel free to play with the recipe, tweak it to make it fit your nutritional needs (ie reduce fat by eliminating cheese, increase protein by adding another egg white and/or chorizo, etc).

Go ahead, play with your food ;-)

Chorizo Egg Cups
by Chelle Stafford
makes 9 egg-cups

9 eggs, whole
9 egg whites
9 GF small corn tortillas (6")
1/4 lb chicken chorizo (view recipe for clean, fat-free chorizo)
9 tsp shredded cheddar cheese
1/8 cup chopped fresh cilantro
spray oil


Heat oven to 375 degrees.
Spray 9 cups of muffin tin
Gently press and fold tortillas into cups.
Cook chorizo, drain if needed. (see note below)
Sprinkle 1 tsp cheddar into each cup.
Divide chorizo into the 9 cups.
Pour one egg white into each cup.
Crack a whole egg into each cup.
Sprinkle with cilantro.
Bake for 20 minutes, remove to wire rack to cool.
Serve or store in air-tight container in refrigerator until needed.

NOTE: Cook up a whole batch of chorizo, and store (freezer or fridge) what you don't need for this recipe. That way you'll have it ready whenever you need it!

per egg-cup: 169 calories, 14 grams protein, 13  grams carbs, 6 grams fat, 2 grams fiber, 182 mg sodium.


  1. Those egg cups are super adorable... my kids would probably even eat them (and then I wouldn't have to make them their own food...yay!)

    1. Yep! My youngest (though a teen) snatched one right out of my hand when I was doing pictures, then came back for another, lol!