Breakfast

Andi's Low Carb NewMexican Christmas Egg Cups is for Breakfast, Snack.

Andi's Low Carb NewMexican Christmas Egg Cups takes 15 minutes to prepare.

Andi's Low Carb NewMexican Christmas Egg Cups takes 15 minutes to cook.

Andi's Low Carb NewMexican Christmas Egg Cups makes 24 servings.

The ingredients for Andi's Low Carb NewMexican Christmas Egg Cups are:

16 oz Chorizo, pork and beef
1 cup, diced Ham, regular (11% fat)
6 medium slices, cooked (raw pro Bacon, pork, microwaved
1 cup, sliced Jalapeno Peppers
1 cup, pieces or slices Mushrooms, fresh
3 oz Onion, sweet, raw
8 tbsp Chili's, green, diced, mild, Hatch's brand (by OLDEATER)
20 large Egg, fresh, whole, raw
0.25 tsp Slap Ya Mama seasoning (by JUSTME29)
6 tbsp Heavy Whipping Cream
2 tsp Pepper, red or cayenne
2 clove Garlic
8 oz Spinach - Dole Baby Spinach
2 cup, shredded Cheddar Cheese

Here is how you make Andi's Low Carb NewMexican Christmas Egg Cups:

Preheat oven to 350FRemove Chorizo from casing, crumble and brown on medium high heatWhile Chorizo is cooking:Cook 6 slices of bacon (I used my microwave) and crumble or diceDice 1 cup of ham (about 1 thick slice 4 x 6" by 1/4)Seed and finely chop 3 large jalapenos (about 1 cup)Seed and chop 1 or two roasted hatch chili peppers or use about 1 cup of pre-prepared green chili (sold in freezer section in the south west)Slice roughly 6 mushrooms in half then cut into quarter sized pieces - should equal about 1 cupFinely chop a little less than half a cup of sweet onion (can use another type it's simply my go to)mince 2 cloves of garlicRemove stems and roughly chop 1 cup of baby spinachWhen the chorizo is mostly cooked add in onions, jalapeno, mushrooms, garlic and cook until the onions, peppers, and mushrooms are soft (about 3-8 minutes).Top this chorizo veggie mixture with crushed red pepper and set asidePrepare 2 nonstick muffin pans (silicone cups may help) with non stick spray (classic style nonstick butter flavor spray worked better than olive oil, bacon fat, or coconut oil when I tried)Fill each muffin cup with about 1oz cheese, 1tsp spinach, 2 tsp chorizo veggie mix (this had your jalapenos, onions, mushrooms, garlic, red pepper), a few ham cubes, a couple tsp of bacon crumbles, a few hatch chili dices, and probably a bit more cheese to your liking. You can distribute this anyway you see fit with some cups having more of one ingredient than the other - simply use the supplies you have it should make about 24 cups. The cup will look pretty full but will not be packed. It should look about 3/4 full. Whisk together about 20 large eggs with heavy cream (optional) and 1/2 tsp of spice mix (I used a Cajun blend I make myself with chipotle, you could also use something with salt pepper, and garlic, or even just salt and pepper). Whisk these fairly well, if you have large chunks of egg white while they'll still taste good you'll have big chunks of white in your cups too. Pour roughly 1 egg over each cup, the egg settles into the ingredients and your cup should be a little less full than reaching the top (there should be at least 1/8" showing at top). You can use a fork if you like to gently press cheese under egg and make sure the ingredients are well blended. This may also help the cup release better as it'll be more homogeonized and egg will be evenly distributed to glue everything together.Bake at 350 for 15-18 minutes. You want the egg to be puffy in the middle, and not runny but you don't want to overcook it or they'll be dry. I found 16min was perfect to me and I live at almost sea level.Let cool in pan for 5 minutes, loosen around edges with butterknife or silicone spatula and place cups on parchment paper or aluminum foil to cool further. You can also freeze them separately. I then bag them in large gallon zip bags for fridge or freezer. These taste great cold (from fridge) or can be warmed for 15-30 seconds in a microwave or a little longer in a toaster oven. You'll want to wrap them in a papertowel when reheating in microwave. Serving Size:?Makes 24 mini fritatta/egg cups

The nutritional information for Andi's Low Carb NewMexican Christmas Egg Cups is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 225.5

• Total Fat: 17.2 g
• Cholesterol: 192.4 mg
• Sodium: 500.0 mg
• Total Carbs: 2.5 g
• Dietary Fiber: 0.6 g
• Protein: 14.5 g

The dietary needs meet for Andi's Low Carb NewMexican Christmas Egg Cups is Low Carb