RecipesBreakfast
Breakfast
Chorizo and Red Pepper Egg Muffins
The one with a bit of heat, built around lean chorizo so the smoky paprika oil comes without the usual fat load. Roasted red pepper picks up that smoke in the same pan, then folds through baked eggs flecked red throughout. A gentle kick that wakes you up without overdoing it.
- Serves
- 3
- Prep
- 12min
- Cook
- 25min
- Total
- 37min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 268kcal
- Protein
- 17.3g
- Carbs
- 5g
- Fat
- 19.9g
- Fibre
- 0.7g
01
Ingredients
For 3 servings · MetricUS
- 6eggsone box
- 60mlwhole milksplash
- 80glean chorizo, finely dicedfrom a 100g piece
- 80groasted red peppers, drained and choppedfrom a jar
- 2spring onions, finely sliced
- ½ tspsmoked paprikaoptional, extra smoke
- black pepperto taste
- 6eggsone carton
- ¼ cupwhole milksplash
- 3 ozlean chorizo, finely dicedfrom a 3.5oz piece
- ½ cuproasted red peppers, drained and choppedfrom a jar
- 2scallions, finely sliced
- ½ tspsmoked paprikaoptional, extra smoke
- black pepperto taste
02
Method
Preheat and prep.
Preheat the oven to 180C fan (200C conventional, 400F). Grease six wells of a muffin tin or use silicone cups. Chorizo renders fat as it cooks, so a light grease is enough, don't overdo the oil.
Cook the chorizo and peppers.
Fry the diced chorizo in a dry pan over medium heat for 3 to 4 minutes, until it releases its red-tinted oil and starts to crisp at the edges.
Add the roasted peppers to the pan and stir through the chorizo oil for 1 minute to warm through and pick up the smoke. Tip the mixture onto kitchen paper to drain off excess oil.
Mix the batter.
Whisk the eggs, milk, smoked paprika and black pepper together in a jug. Hold off on salt, the chorizo carries plenty.
Stir the drained chorizo and pepper mixture and the spring onions through the egg mixture.
Bake.
Divide evenly between the six muffin wells, filling each about three-quarters full.
Bake for 18 to 20 minutes until set, puffed and showing the paprika-red flecks of chorizo throughout.
Cool and serve.
Cool in the tin for 5 minutes before turning out.