Spanish · Snack
Baked Chorizo Egg Muffins
Baked egg muffins with smoky Spanish chorizo and roasted red pepper, make once and enjoy over the week from fridge for a bold savoury protein snack.
$
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
312Calories
26gProtein
18gFat
6gCarbs
2gSugar
1gFiber
580mgSodium
198mgChol
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Instructions
1
Prep
Preheat oven to 180°C (350°F) and brush 4 muffin holes with olive oil. Finely dice chorizo, chop roasted red pepper, grate Manchego and garlic clove, chop parsley. In a small jug, whisk whole egg, egg whites, milk, garlic, smoked paprika, salt, and pepper until smooth.
2
Saute
Heat a dry small pan over medium heat. Add diced chorizo and cook 2 minutes until oil releases and edges crisp slightly. Drain on kitchen paper and cool 3 minutes.
3
Build
Divide cooled chorizo, roasted red pepper, Manchego, and parsley evenly between the 4 greased muffin holes. Pour egg mixture over fillings, filling each hole three-quarters full.
4
Bake
Place in preheated oven at 180°C (350°F) for 18–20 minutes until puffed, set in the centre, and lightly golden on top. Cool in tin 8 minutes, then run a knife around each muffin and lift onto a rack to cool fully.
5
Plate
Divide cooled muffins into 2 airtight containers, 2 muffins per container. Refrigerate up to 4 days. Reheat in microwave 30 seconds or oven at 160°C for 5 minutes. Serve with cherry tomatoes, cucumber, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 large egg
- 2 large egg whites
- 56g (2.0 oz) cured Spanish chorizo
- 40g (1.4 oz) roasted red pepper
- 24g (0.8 oz) Manchego
- 18ml (1 tbsp + 1 tsp) whole milk
- 1 tbsp fresh parsley
- 1 garlic clove
- 0.25 tsp smoked paprika
- 0.25 tsp fine salt
- 0.25 tsp black pepper
- 1 tsp olive oil