Easy Chorizo Egg Muffin Cups

These deliciously savory and cheesy egg muffin cups are the perfect easy breakfast idea! Made with juicy chorizo, chilies, and smoky cheddar.

Course Breakfast

Cuisine American

Keyword easy breakfast ideas

Prep Time 10

Cook Time 28

Total Time 38

Servings servings

Calories 175kcal

1 can Pillsbury Crescent Dinner Rolls reduced fat, 8 count
3 eggs
2 tbsp milk
1/4 cup canned diced green chilies
1/2 cup smoked cheddar cheese shredded
1/2 cup chorizo about ¼ lb, cooked (just brown it in a skillet for about 10 minutes over medium heat)

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. Leave the 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, then remove from muffin cups.