Low Carb Chorizo and Egg 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!
These are perfect made ahead for breakfast, lunch or snacking!
Ingredients
- 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
Instructions
- 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.
Notes
Fiber: 0g
Nutrition
Calories: 277kcalCarbohydrates: 3gProtein: 18gFat: 21g
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