Australian🥚 Egg & tofu

Chorizo and Cheese Egg Muffins

Name: Chorizo and Cheese Egg Muffins
Total time: 35 min
Yield: 12 servings
Cuisine: Australian
Ingredients: 12 Large eggs; 80 ml Whole or reduced-fat milk; 180 g Spanish chorizo; 150 g Cherry tomatoes; 80 g Feta cheese; 100 g Shredded cheddar cheese; ½ tsp Smoked paprika; ½ tsp Garlic powder; ~1 tsp Salt and cracked black pepper; ~1 tbsp Olive oil; ~2 tbsp Fresh parsley or chives

⏱ 35 min🍽 Serves 12

High-protein, low-carb breakfast muffins with just 3g carbs and 13g protein per muffin. Features a signature technique using rendered chorizo fat to oil the muffin tin, creating crispy golden edges and deep smoky flavor. Perfect grab-and-go breakfast for the week.

High-proteinLow-carb

Adapted from a video by Chef Jack Ovens

The Breakfast Muffins You'll Make Every Single Week | Meal Prep

Watch on YouTube

Ingredients

Large eggs12
Whole or reduced-fat milk80 ml
Spanish chorizofinely diced180 g
Cherry tomatoeshalved150 g
Feta cheesecrumbled80 g
Shredded cheddar cheesefreshly grated, divided100 g
Smoked paprika½ tsp
Garlic powder½ tsp

Steps

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1
Prepare all ingredients: finely dice the Spanish chorizo, halve the cherry tomatoes, freshly grate the cheddar cheese using a box grater, and crumble the feta.
2
In a large bowl, crack 12 eggs and whisk in the milk, smoked paprika, garlic powder, salt, and pepper until fluffy and well combined.
3
Place the chorizo in a cold pan over medium heat and cook for 3 to 4 minutes until the edges are crispy and the fat has rendered. Strain the chorizo from the fat using a sieve, reserving the flavorful fat.
4
In the same pan, add a drizzle of olive oil over medium-high heat. Place the tomato halves cut-side down and leave undisturbed for 2 to 3 minutes until blistered and caramelized, then toss for 1 more minute before removing from heat.
5
Use a pastry brush or spoon to coat the inside of each muffin tin hole with the rendered chorizo fat, ensuring it covers the sides and reaches the rim.
6
Distribute the crispy chorizo pieces evenly across all 12 holes, then add the blistered tomatoes (about 2 to 3 per hole) and sprinkle the crumbled feta cheese.
7
Add half of the freshly grated cheddar cheese to each hole, distributing it evenly.
8
Slowly pour the egg mixture into each hole using a cup or half-cup measurement, filling to about three-quarters full or to the top.
9
Top each muffin with the remaining cheddar cheese to create a golden, bubbling cheese crust.
10
Place in a preheated 180°C (350°F) oven for 18 to 22 minutes until golden brown on top with bubbling cheese.
11
Remove from the oven and let rest in the tin for about 5 minutes to set before running a knife around each muffin to release.
12
Optionally garnish with fresh parsley or additional crumbled feta. Store in the refrigerator for about 5 days and reheat for 45 to 60 seconds in the microwave, or enjoy cold straight from the fridge.

Chorizo and Cheese Egg Muffins

Ingredients

Steps

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