Creamy Baked Eggs with Smoky Chorizo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Eggs with Smoky Chorizo

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggs with Smoky Chorizo

Sautéed turkey chorizo and fresh spinach baked in a velvety Greek yogurt and egg base for a smoky, protein-packed breakfast that feels indulgent.

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NUTRITION

540kcal
Protein
50.5g
Fat
31.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 oz ground turkey chorizo

0.5 cup non-fat Greek yogurt

1 cup fresh baby spinach

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or individual ramekin.

  • 2

    Heat the extra virgin olive oil in a skillet over medium heat, add the ground turkey chorizo, and cook until browned and fully crumbled.

  • 3

    Add the fresh baby spinach and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 4

    In a medium mixing bowl, whisk together the eggs, non-fat Greek yogurt, sea salt, black pepper, and smoked paprika until the mixture is completely smooth and combined.

  • 5

    Transfer the sautéed chorizo and vegetable mixture into the prepared baking dish, spreading it into an even layer.

  • 6

    Pour the egg and yogurt mixture over the chorizo and vegetables, gently tapping the dish to ensure the liquid settles to the bottom.

  • 7

    Place the dish in the oven and bake for 18 to 22 minutes, or until the eggs are set in the center and the top is lightly golden and puffed.

  • 8

    Remove from the oven and let the dish rest for 3 minutes before serving to allow the creamy texture to set.

Creamy Baked Eggs with Smoky Chorizo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Eggs with Smoky Chorizo

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggs with Smoky Chorizo

Sautéed turkey chorizo and fresh spinach baked in a velvety Greek yogurt and egg base for a smoky, protein-packed breakfast that feels indulgent.

NUTRITION

540kcal
Protein
50.5g
Fat
31.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 oz ground turkey chorizo

0.5 cup non-fat Greek yogurt

1 cup fresh baby spinach

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or individual ramekin.

  • 2

    Heat the extra virgin olive oil in a skillet over medium heat, add the ground turkey chorizo, and cook until browned and fully crumbled.

  • 3

    Add the fresh baby spinach and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 4

    In a medium mixing bowl, whisk together the eggs, non-fat Greek yogurt, sea salt, black pepper, and smoked paprika until the mixture is completely smooth and combined.

  • 5

    Transfer the sautéed chorizo and vegetable mixture into the prepared baking dish, spreading it into an even layer.

  • 6

    Pour the egg and yogurt mixture over the chorizo and vegetables, gently tapping the dish to ensure the liquid settles to the bottom.

  • 7

    Place the dish in the oven and bake for 18 to 22 minutes, or until the eggs are set in the center and the top is lightly golden and puffed.

  • 8

    Remove from the oven and let the dish rest for 3 minutes before serving to allow the creamy texture to set.