Baked Chorizo and Queso Eggy Cups

<b>Ingredients</b> 1 dozen eggs<br> 2 tablespoons olive oil<br> 1 small onion, finely chopped<br> 2 garlic cloves, finely chopped<br> 12 deli-sliced chorizo<br> ¾ - 1 cup , reduced fat mozzarella cheese, shredded<br> Salt and pepper to taste<br> Non-stick cooking spray

<b>Step 1</b> Preheat oven to 375 degrees.  In a medium sauce pan, heat olive oil.  Add chopped onion and sauté for 5 minutes or until tender.  

<b>Step 2</b> Then add garlic and sauté for an additional minute.

<b>Step 3</b> Spray a 12-cup muffin pan and line each cup with chorizo.  Layer with a about a teaspoon each of shredded cheese and onion and garlic.

<b>Step 4</b> Carefully crack an egg into each cup and season with a little salt and pepper. <b><i>Tip: </i></b>To avoid shells, crack into a clear bowl.  Remove any cracked shells and pour into muffin cup.

<b>Step 5</b> Bake for 20-25 minutes. Serve warm.