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 129 kcal
Author Katrin


  • 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


  1. Preheat your oven to 175 degrees Celsius
  2. Chop and fry chorizo and spring onions until browned. Add some garlic if you wish.
  3. 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
  4. Evenly add the fried chorizo and spring onions. Sprinkle some cheese on top of each muffin
  5. Bake for 20 minutes or until a fork comes out clean

Recipe 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 Facts
Chorizo Egg Muffins
Amount Per Serving (66 g)
Calories 129 Calories from Fat 85
% Daily Value*
Total Fat 9.4g 14%
Cholesterol 177mg 59%
Potassium 111mg 3%
Total Carbohydrates 1.2g 0%
Protein 10.3g 21%
* Percent Daily Values are based on a 2000 calorie diet.