Print

Chorizo Egg Muffins

Spicy, low carb and great for busy mornings. Prepare ahead, grab and go!
Course Breakfast
Cuisine British
Keyword breakfast egg muffins, chorizo egg muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 129kcal
Author Katrin

Ingredients

  • 16 eggs large
  • 100 g / 1/2 cup cooking chorizo chopped
  • 100 g / 1 cup parmesan or strong cheddar grated
  • 4 spring onions / scallions chopped
  • handful of fresh parsley chopped

Instructions

  • Preheat your oven to 175 degrees Celsius
  • Chop and fry chorizo and spring onions until browned. Add some garlic if you wish.
  • Whisk eggs and cheese together (reserve some cheese to sprinkle on top of the muffins) and pour into muffin form. I used a silicone mould which I also greased lightly with olive oil as I absolutely hate my muffins getting stuck
  • Evenly add the fried chorizo and spring onions. Sprinkle some cheese on top of each muffin
  • Bake for 20 minutes or until a fork comes out clean

Notes

These egg muffins come out the oven all puffed up and gorgeous, but tend to collapse a bit when cooling down. Don't let this deter you - they taste delish all the same.

Nutrition

Serving: 66g | Calories: 129kcal | Carbohydrates: 1.2g | Protein: 10.3g | Fat: 9.4g | Cholesterol: 177mg | Potassium: 111mg