Chipolte and Choriso Baked Eggs

This is our second Mother's Day Brunch Recipe and another super easy one! All you do is put all ingredients together in their individual pots and throw in the oven. Also, how cute is it to give mom her own little pot of breakfast baked goodness, Enjoy!

Ingredients:

• 4 Tbsp Chipolte sauce

• 3/4 Cup Dried Choriso, diced in cubes

• 3/4 Cup Cherry Tomato's, sliced in half

• 8 Large Eggs

• 2 Green onions, Sliced

• Handful Cilantro, chopped for serving

• Queso Fresco for serving

• Hot Sauce for serving

Directions:

1. Preheat oven to 425 and lightly grease 4 small ramekins

2. Divide Chipolte sauce, Choriso and cherry tomatoes between all 4 ramekins. Crack 2 eggs in the center of each ramekin. Sprinkle with green onions and season with salt and pepper.

3. Bake in oven for 10-15 Minutes or till the eggs have set.

4. Serve in the hot ramekins sprinkled with cilantro, queso fresco and hot sauce.

Serve alongside toasted bread and you are all set, Enjoy!

Serves: 4 people

Time: 25 Minutes (10 being hand's on)