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
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.