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Low Carb & Ketogenic Diet Recipes

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Low Carb Chorizo and Egg Muffins

Low Carb Chorizo and Egg Breakfast Muffins


Low Carb Chorizo and Egg Breakfast Muffins

Low Carb Chorizo and Egg Muffins

These egg muffins are packed with fats and flavour from smokey chorizo, tender kale and aromatic rosemary. A little extra paprika is added to the mix to give the muffins a gorgeous golden hue!

These are perfect made ahead for breakfast, lunch or snacking!
5 from 3 votes
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Breakfast, brunch, Snack
Cuisine American, British, Spanish
Servings 4 people
Calories 277 kcal


  • 1 tbsp extra virgin olive oil
  • 1 tbsp red onion finely diced
  • 1 clove garlic minced
  • 60 g cooking chorizo roughly diced
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp smoked paprika
  • 65 g curly kale leaves only
  • 8 medium eggs
  • 30 g parmesan cheese grated
  • salt and pepper to season


  • Preheat the oven to 180°C (350°F), 160°C (325°F) for fan assisted and lightly oil 8 muffin tray cups.
  • Heat the olive oil in a frying pan (skillet) over a low/medium heat. Add the onion, and garlic and sweat gently until tender and fragrant.
  • Add the chorizo, rosemary and paprika and cook through until the chorizo is golden brown and begins to release its oils into the pan.
  • Add the kale and stir well. Cook for a minute or two until just wilted, then set the pan aside to cool.
  • Whilst the filling is cooling, beat the eggs in a large bowl along with the Parmesan and season to taste.
  • Add the cooled chorizo mixture to the beaten egg and stir well.
  • Divide the mixture evenly between the 8 oiled muffin cups.
  • Transfer to the oven to bake for 18-20 minutes until a rich golden colour.


Fiber: 0g
Keyword Batch cooking, Breakfast, Chorizo, Egg, kale, keto, low carb, low carb recipe, Muffins, Snack
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