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Baked Chorizo and Spinach Egg Cups with Parmesan

2 ramekins · 3.4 g net carbs

3.4g Net carbs 32.7g Fat 28.7g Protein 426.9 kcal

3.4g Net carbs · 32.7g Fat · 28.7g Protein · 426.9 kcal

Baked Chorizo and Spinach Egg Cups with Parmesan

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

2 servings  ·  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.

Ingredients

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

Equipment

  • ramekins
  • ovenproof skillet

Method

  1. Preheat the oven to 160°C (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 the olive oil and the chorizo, break the meat into small pieces, and sear until browned and fat has rendered, 6 to 8 minutes.
  3. Add the spinach 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 with grated parmesan cheese, salt, black pepper, and crushed red pepper 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 160°C (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.
Preheat the oven to 160°C (325°F) and lightly oil two 6-oz ramekins or prepare an ovenproof skillet for direct baking.

Tips

Pro tip

  • 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.

Per ramekin

Primary macros

3.4g Net carbs 5% 50% 44%
Net carbs Fat Protein
3.4 gNet carbs
28.7 gProtein
32.7 gFat
0.9 gFiber
426.9Calories

Electrolytes

Na1423 mgSodium
K613 mgPotassium
Mg71 mgMagnesium

Minerals

Calcium
275 mg
Iron
3.58 mg
Magnesium
71 mg
Phosphorus
409 mg
Potassium
613 mg
Zinc
2.95 mg
Copper
0.110 mg
Selenium
47.5 µg

Vitamins

Vitamin A
335 µg
Vitamin C
11.0 mg
Vitamin D
3.3 µg
Vitamin E
3.75 mg
Vitamin K
199.1 µg
Thiamin (B1)
0.305 mg
Riboflavin (B2)
0.761 mg
Niacin (B3)
3.84 mg
Pantothenic acid (B5)
—
Vitamin B6
0.442 mg
Folate
124 µg
Vitamin B12
1.81 µg

Other nutrients

Choline
393.9 mg

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

212.1 g per ramekin

One figure is unavailable. Nothing was estimated in its place.

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Reviews

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Published 12 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.