Mexican Chorizo & Egg Bites

Ingredients

• 6 oz Mexican chorizo (raw, casings removed)
• 6 Large eggs
• 1/4 cup Heavy cream
• 1/3 cup Queso fresco, crumbled
• 1 Jalapeño, finely diced
• 2 Green onion, thinly sliced(optional)
• 2 tbsp Cilantro, chopped(optional)
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Prepare a steamer setup: fill a pot with 2 inches of water, place a steamer basket inside, and bring to a gentle simmer. Lightly grease six 4-oz ramekins or silicone egg bite molds.

2. 2

   In a skillet over medium heat, cook the chorizo for 8-10 minutes, breaking it into small crumbles, until fully browned and cooked through. Drain excess fat and let cool slightly.

3. 3

   In a bowl, whisk the eggs with heavy cream, salt, and pepper until completely smooth. For the silkiest texture, blend the mixture for 30 seconds.

4. 4

   Divide the cooked chorizo, diced jalapeño, and half the queso fresco evenly among the prepared ramekins, then pour the egg mixture over the top, leaving a little headspace.

5. 5

   Place the ramekins in the steamer basket, cover, and steam over low heat for 18-20 minutes, until the egg bites are just set with a slight jiggle in the center.

6. 6

   Carefully remove the ramekins (they will be hot), let rest 3 minutes, then run a thin knife around the edges and invert onto plates. Top with remaining queso fresco, green onion, and cilantro. Serve warm.