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Category: Bread
Prep Time: Cook Time: Total Time:
12 Rhodes White Dinner Rolls, thawed
2 tablespoons butter
8 oz. bulk chorizo sausage, Mexican-style
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 (10-oz.) can diced tomatoes and green chilies, drained
1 teaspoon smoked paprika
4 eggs
1/4 cup heavy whipping cream
1 cup shredded pepper Jack cheese, divided
1/2 cup salsa, if desired
1. Heat oven to 350. Coat 6 (4-inch) custard cups, ramekins, crocks or large muffin cups with cooking spray.
2. Lightly spray work surface with cooking spray. Press two White Dinner Rolls together to form round disk. Roll into thin 8-inch round. Press into bottom and up sides of custard cups.
3. Melt butter in large skillet over medium heat. Add chorizo, onion and bell pepper; cook 5 to 8 minutes or until chorizo is thoroughly cooked and onion and bell pepper are tender, stirring frequently. Stir in tomatoes and smoked paprika; reduce heat to low.
4. Whisk eggs and cream in large bowl until blended. Slowly stir egg mixture into chorizo mixture. Cook 2 to 3 minutes or until eggs are partially set, but still soft, stirring constantly. Stir in 3/4 cup of the cheese. Spoon chorizo and egg mixture into dough-lined custard cups.
5. Bake 20 to 25 minutes or until dough is golden brown on top and lightly browned on bottom. Remove from oven; sprinkle with remaining 1/4 cup cheese. Remove from muffin cups; serve with salsa.
6 servings
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Southwest Chorizo and Cheese Muffins
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Category: Bread
Prep Time: Cook Time: Total Time:
12 Rhodes White Dinner Rolls, thawed
2 tablespoons butter
8 oz. bulk chorizo sausage, Mexican-style
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 (10-oz.) can diced tomatoes and green chilies, drained
1 teaspoon smoked paprika
4 eggs
1/4 cup heavy whipping cream
1 cup shredded pepper Jack cheese, divided
1/2 cup salsa, if desired
1. Heat oven to 350. Coat 6 (4-inch) custard cups, ramekins, crocks or large muffin cups with cooking spray.
2. Lightly spray work surface with cooking spray. Press two White Dinner Rolls together to form round disk. Roll into thin 8-inch round. Press into bottom and up sides of custard cups.
3. Melt butter in large skillet over medium heat. Add chorizo, onion and bell pepper; cook 5 to 8 minutes or until chorizo is thoroughly cooked and onion and bell pepper are tender, stirring frequently. Stir in tomatoes and smoked paprika; reduce heat to low.
4. Whisk eggs and cream in large bowl until blended. Slowly stir egg mixture into chorizo mixture. Cook 2 to 3 minutes or until eggs are partially set, but still soft, stirring constantly. Stir in 3/4 cup of the cheese. Spoon chorizo and egg mixture into dough-lined custard cups.
5. Bake 20 to 25 minutes or until dough is golden brown on top and lightly browned on bottom. Remove from oven; sprinkle with remaining 1/4 cup cheese. Remove from muffin cups; serve with salsa.
6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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