Not So Basic Brunch Cups
Ingredients
Grease a 12 slot cupcake pan. Split each biscuit into two sides, making two disks. Place one biscuit side in each cupcake space, pressing down to cover entire slot.
In large skillet, brown chorizo with onion, until fully cooked, approximately 7 minutes. Place 2 tbls. chorizo on the bottom of each biscuit cup, add 1 tbls Amalia’s Cocina Chili Colorado sauce on top. Put 1 egg yolk (unbroken) into the cup. Top with 1 tbls Mexican blend cheese, 1 tbls more Chili Colorado sauce. Bake as directed for biscuits, adding an additional 5 minutes until yolk is cooked, but still runny.
Carefully remove each cup from slot, top with a small dollop of sour cream and a cilantro sprig.
- 1 Can buttermilk biscuits
- 1 lb Chorizo
- 1/2 medium onion, diced
- 3/4 cup Mexican blend cheese
- 1-1/2 cups Amalia's Cocina Chili Colorado Sauce
- 1 dozen eggs yolks, unbroken
- 1/2 bunch cilantro sprigs (optional)
- 1/2 cup sour cream (optional)
Grease a 12 slot cupcake pan. Split each biscuit into two sides, making two disks. Place one biscuit side in each cupcake space, pressing down to cover entire slot.
In large skillet, brown chorizo with onion, until fully cooked, approximately 7 minutes. Place 2 tbls. chorizo on the bottom of each biscuit cup, add 1 tbls Amalia’s Cocina Chili Colorado sauce on top. Put 1 egg yolk (unbroken) into the cup. Top with 1 tbls Mexican blend cheese, 1 tbls more Chili Colorado sauce. Bake as directed for biscuits, adding an additional 5 minutes until yolk is cooked, but still runny.
Carefully remove each cup from slot, top with a small dollop of sour cream and a cilantro sprig.