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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.