American · Breakfast
Chorizo and Egg Savoury Muffins
Savoury American muffins built on a beaten-egg and flour batter, studded with pan-crisped Mexican pork chorizo, sharp cheddar and scallion. The batter bakes into tender, cheesy cups with browned sausage throughout, finished with smoked paprika. Served warm for breakfast or brunch.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
529Calories
25.4gProtein
36.2gFat
27.5gCarbs
2.1gSugar
1.2gFiber
1468mgSodium
197mgChol
12.6gSat Fat
412mgPotassium
284mgCalcium
2.8mgIron
1.2mcgVitamin B12
4.2mgVitamin C
rich-umami
hidden-gems
breakfast
Instructions
1
Prep
Heat the oven to 375F and line 3 cups of a muffin tin with paper liners.
2
Fry
Crumble the chorizo into a dry skillet over medium heat and cook 5 to 6 minutes until browned with crispy edges, then drain and cool.
3
Whisk
Beat the egg with milk and oil until frothy, then stir in flour, baking powder, salt and paprika until combined.
4
Fold
Grate the cheddar, slice the scallions, then fold both with cooled chorizo into the batter until just combined.
5
Plate
Spoon batter into lined cups, bake at 375F for 20 to 22 minutes until golden and a skewer comes out clean, then serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g Mexican pork chorizo, casing removed
- 22 large eggs
- 5.6 oz160g all-purpose flour
- 2 oz56g sharp cheddar cheese
- 44 scallions
- 1/2 cup120ml whole milk
- 4 tbsp60ml vegetable oil
- 2 tsp2 tsp baking powder
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
