Chorizo egg muffins

Chorizo egg muffins


3 people made this

About this recipe: Chorizo egg muffins are an easy to make, great on-the-go-breakfast you can make ahead. Gluten free, low carb. These muffins need to me made. End of story.

Makes: 12 

  • 16 large eggs, beaten
  • oil for frying
  • 100g cooking chorizo, chopped
  • 4 spring onions, chopped
  • 100g Parmesan or strong Cheddar cheese, grated
  • 1 handful fresh parsley, chopped

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat your oven to 180 C / Gas 4.
  2. Heat a drizzle of oil in a frying pan over medium heat. Add the chorizo and spring onion and cook and stir till browned. (Add some chopped garlic, if liked.)
  3. Reserve a bit of the cheese to sprinkle on top of the muffins. Combine the eggs, cheese, parsley and chorizo mixture. Pour into a silicone muffin mould, or a muffin tin lined with paper cases. I also greased the mould lightly with olive oil as I absolutely hate my muffins getting stuck.
  4. Bake for 20 minutes, or till a knife inserted in the centre of a muffin 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.

See it on my blog

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