I’m Back, With Breakfast Chorizo Cups….

Ahhh, it’s so true that there’s no place like home! Got back from NY late Friday night and had an incredible 3 exciting days in the middle of Manhattan. The hustle and bustle of Time Square is crazy, people are in such hurry ALL the time, but at the same time it is such an interesting place.

About 3 or 4 weeks ago, I was completely surprised to get a call from the folks at Pillsbury for an opportunity to do some online cooking videos for Pillsbury.com. They are looking to feature the videos sometime this fall. A very successful pastry chef/cookbook author demonstrated most of the videos, but they wanted a past Bake-off finalist to feature some recipes as well. After some finagling with child care for my boys, I accepted this great opportunity.

Everyone was so accommodating and made sure I was completely taken care of. The Marriot Marquis Hotel was beautiful, right in the middle of Time Square and had fantastic room service. It was so weird and quiet being in a hotel room by myself but I managed just fine with the big bowl of veggi pasta and chocolate molten cake I dined on Wednesday night! Back to eating better Monday as usual……

I spent 2 days in a cute kitchen studio with producers, camera crew, a make-up/hair person and demonstrated 3 separate Pillsbury Bake-off recipes with a host from Howdini.com. It was really interesting to see how it all works behind the scenes. The process was very professional and much more involved than I would have ever thought.

So, that’s my last few days in a nutshell. Cool huh? I have the most supportive family and friends, I couldn’t have gone if it weren’t for everyone’s help. Thanks guys!

In honor of my Pillsbury filled weekend, I designed a killer breakfast/brunch recipe this morning using none other than Pillsbury Crescent rolls, look for these low-fat ones, they were great.You’ve got to try these, the chorizo and smoked cheddar adds the best flavor and as usual they are as EASY as ever.If you have chorizo haters (aka) babies in your house too (my husband and oldest son), although my husband did love the chorizo, I made a few cups without chorizo so I didn’t have to hear the whining. Leave it out as needed!

Here’s the cute little cup with no chorizo. If you’ve got chorizo whiners at home, just leave it out, but make sure to add a pinch of salt and pepper to the egg mixture. The chorizo adds so much flavor it doesn’t need salt at all.

Green Chili and Smoked Cheddar Chorizo Breakfast Cups

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

3 eggs

2 Tablespoons milk

¼ Cup diced green chilies from can

½ Cup smoked cheddar cheese, shredded

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

Enjoy the rest of the weekend! See you soon with something sweet!

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56 Responses
  1. Amber

    Just made these for breakfast…super yummy! Even my 16-month old enjoyed them…mostly the egg & bread part, but still! Thanks for the great recipe!

  2. Jenn

    Last question I promise…

    Would these be better for my meeting or do they need to be served hot as well?

    Thanks again for your help!

  3. Teresa

    I made these this morning and it was SO GOOD! The only bad part was that I ate WAY more of these than I should have!!! OOPS! I’ll be making this next time I throw a brunch!

  4. Jaime

    that is so awesome that you go to do the videos w/pillsbury!! you’re a total celebrity now 🙂

    these breakfast chorizo cups look great for the weekend!

  5. Mandy

    Welcome back, what an adventure!! We’ve stayed in the Marriott Marquis and it’s so fun, right in the middle of everything! I can’t wait to see the videos when they come up. I love the idea of the individual cups, we have company coming and this is going to be breakfast!

  6. Kelly

    I have passed on an Excellent blog award to you! You really do a great job with your blog and I enjoy reading it.

  7. Jenny

    Thanks everyone, it’s great to be back to blogging again!

    Yes, one triangle was big enough for each regular size muffin cup. Just make sure you press the dough up the edges, it worked no problem for me. Enjoy!

  8. Bridgett

    Now that is an awesome dish. I love chorizo and who could resist that for breakfast. What an exciting time you must have had in NY!! How fun!

  9. Donna in VA

    Congratulations! What an exciting honor!

    And this recipe sounds awesome for a fantastic Brunch menu. One question though. . . you only use ONE triangle of the dough in each cup? It doesn’t seem like enough dough to hold the egg/sausage mixture. Or do you use two?

  10. Maria

    Wow, what a fun trip!! Glad you had fun! But you are right, there is no place like home!
    These cups look great!! Love your new photo too!

  11. Katherine Aucoin

    Welcome bake and congratulations!!! These looks and sounds so tasty. I love chorizo and you can’t lose with cheese either!

  12. Grace

    very nice, jenny! i’m a huge fan of hand-held foods–anything that leads to finger-lickin’ is fine with me. 🙂
    and congrats on your pillsbury weekend!

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