Portuguese Chorizo & Egg Breakfast Pastéis with Crispy Kale

Ingredients

• 2 sheets Refrigerated puff pastry sheets, thawed
• 6 oz Chorizo sausage, Portuguese-style preferred, diced small, casing removed
• 6 whole Large eggs, room temperature
• 1 cup Shredded Manchego cheese, or sharp cheddar as substitute
• 4 cups Fresh kale, roughly chopped, stems removed
• 3 tablespoons Olive oil, divided: 2 tbsp for kale, 1 tbsp for chorizo
• 0.5 teaspoon Sea salt, for kale
• 0.25 teaspoon Black pepper, freshly cracked
• 0.5 teaspoon Smoked paprika, adds Portuguese warmth
• 2 tablespoons Fresh chives, chopped, for garnish

Instructions

1. 1

   Preheat oven to 400°F. Lightly brush a 12-cup muffin tin with olive oil.

2. 2

   Cut thawed puff pastry into 12 equal squares (approximately 4x4 inches each). Gently press each square into a muffin cup, allowing edges to rise slightly above the rim.