Spicy, low carb and great for busy mornings. Prepare ahead, grab and go!
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 Total Carbohydrates: 1.2g Protein: 10.3g Fat: 9.4g Cholesterol: 177mg Potassium: 111mg
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