Baked Chicken Chorizo and Pepper Egg Muffins
Baked egg muffins with chicken chorizo and roasted red pepper, make once and enjoy over the week from fridge for a smoky Spanish-style protein snack.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C and brush 4 muffin holes with olive oil. Whisk 1 whole egg, 2 egg whites, 1.2 tbsp almond milk, 1 grated garlic clove, 0.25 tsp smoked paprika, 0.25 tsp cumin, 0.25 tsp salt, 0.25 tsp pepper until smooth. Finely chop 48g roasted red pepper and a small pinch each of coriander and parsley. Have 80g chicken chorizo ready.
Saute
Heat 1 tsp olive oil in a small non-stick pan over medium heat. Crumble in chorizo, cook 3–4 minutes stirring occasionally until browned and cooked through. Transfer to a plate to cool.
Build
Divide cooled chorizo, roasted red pepper, coriander, and parsley evenly among 4 greased muffin holes. Pour egg mixture over fillings, filling each hole three-quarters full.
Bake
Place tin in preheated oven, bake 18–20 minutes at 180°C until puffed, set in 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 completely.
Finish and plate
Once cooled, portion 2 muffins into each of 2 airtight containers. Refrigerate up to 4 days. To serve, reheat 2 muffins in microwave 40 seconds or oven at 160°C for 5 minutes. Plate with cherry tomatoes, cucumber slices, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.