Chorizo egg muffins

    35 min

    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.


    10 people made this

    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

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    i made slightly different, used 4 eggs, spring onion, chorizo/salami and prosciutto deli pack and lightly fried in coconut oil. Used protein cheese instead of cheddar. - made 6. Was delish!  -  17 Jan 2018