Baked Chorizo and Spinach Egg Cups with Parmesan

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 ramekins  ·  prep 10 min  ·  cook 20 min  ·  total 30 min  ·  difficulty medium

Baked egg cups begin with seared chorizo, baby spinach, and grated parmesan cheese. Eggs are whisked with parmesan and black pepper, poured over the hot meat and greens, and finished in a 325°F oven until just set. Rendering the chorizo concentrates its fat so the spinach wilts quickly without added liquid and the mixture browns where it contacts the pan. A short rest lets the egg custard firm enough to unmold cleanly from individual ramekins.

Per ramekin

212.1 g per ramekin

Ingredients

• 100 g chorizo
• 4 each eggEgg, Whole, raw
• 80 g spinachSpinach, Raw
• 30 g parmesan cheeseCheese, Parmesan, hard
• 10 ml olive oil
• 3 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black
• 1 g crushed red pepperSpices, Pepper, red or cayenne

Equipment

• ramekins
• ovenproof skillet

Method

1. Preheat the oven to 325°F and lightly oil two 6-oz ramekins or prepare an ovenproof skillet for direct baking.
2. Heat an ovenproof skillet over medium-high heat, add olive oil (10 ml) and the chorizo (100 g), break the meat into small pieces, and sear until browned and fat has rendered, 6 to 8 minutes.
3. Add the spinach (80 g) to the skillet and toss just long enough to wilt, about 1 to 2 minutes; transfer the chorizo-spinach mixture evenly into the two ramekins if desired.
4. In a bowl whisk the eggs (4 each) with grated parmesan cheese (30 g), salt (3 g), black pepper (1 g), and crushed red pepper (1 g) until combined.
5. Pour the egg-parmesan mixture over the hot chorizo and spinach, gently pressing the solids so the eggs fill gaps; place ramekins on a rimmed baking sheet if using.
6. Bake at 325°F for 16 to 20 minutes, or until the edges are set and the center remains slightly jiggly when the pan is nudged.
7. Remove from the oven and let rest for 3 minutes, then run a knife around the ramekin edges and unmold, or serve directly in the ramekins.

Tips

• If using ramekins, set them on a rimmed baking sheet for easier transfer in and out of the oven.
• For a milder result, omit the crushed red pepper and increase black pepper by a small amount.
• If chorizo is very fatty, tilt the skillet and spoon off excess fat before adding the spinach to avoid a greasy custard.

Frequently asked questions

Can I use bacon instead of chorizo?

Yes. Use bacon in equal grams but reduce added salt because bacon can be saltier; bacon will render less paprika-driven spice, so the overall flavor will be smokier and less pepper-forward than chorizo.

What can I use instead of parmesan cheese?

Cheddar or pecorino romano both work. Cheddar gives a creamier mouthfeel while pecorino romano increases salty, sharp notes; adjust salt down slightly if using pecorino romano because it is saltier than parmesan.

Why did my eggs turn rubbery?

They were overbaked. Reduce oven time or lower to 310°F and bake until the edges are set but the center still jiggles, then remove and rest 2 to 4 minutes so carryover heat finishes the set without drying.

My spinach released a lot of water and made the custard thin — what should I do?

Sear the chorizo until fat is rendered and add the spinach only long enough to wilt, then drain and gently press the wilted spinach in a sieve or between paper and a plate to remove excess liquid before assembling; that keeps the egg custard from becoming watery.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

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