Chorizo egg muffins

It really is about time I shared a new recipe!!

These are super simple and quick to make and they make great breakfast, lunch or snacks on the go. Can be eaten cold or reheated, and just about any flavour combination you fancy could work. Here’s what I went with after picking up some beautiful pasture raised organic eggs from Hugh Grierson and gluten free chorizo sausage from Finlay’s of Portobello.


10 eggs

2 chorizo sausages (raw or cooked is fine, check the pack for preservatives and go for one that’s just about meat and spices)

1/2 small onion

Small handful of coriander

Salt and pepper

How to:

Preheat oven to 180 degrees.

Finely chop the onion, chorizo and coriander.

Then whisk the eggs in a bowl and add the chopped ingredients plus salt and pepper to taste.

Mix together and spoon into muffin cases. I got 11 out of this mixture but your yield will depend on the size of your muffin cases.

Bake in the oven for around 20 minutes. Check halfway and perhaps turn the tray if some are cooking quicker than others.

Eat right out of the oven or cool and refrigerate for a quick a tasty protein source over the next few days! I ate one right away, just to try it. Recipe approved for taste, speed and simplicity.


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