Recipes
Joe Wicks' egg and chorizo muffins
These muffins are so easy and fast to make and make a brilliant breakfast on the go or a satisfying snack at lunch
These muffins are so easy and fast to make and make a brilliant breakfast on the go or a satisfying snack at lunch
(290 votes)
Cook: 30 Mins
Serves: 10
Price: 47p per serving
Nutritional Information
Each 100g serving contains
Energy
657kj
157kcal
657kj
157kcal
8%
Fat
11.5g
11.5g
Med
16%
16%
Saturates
4.5g
4.5g
Med
23%
23%
Sugars
0.7g
0.7g
Low
1%
1%
Salt
0.75g
0.75g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
657kj/157kcal
Typical energy values per 100g:
657kj/157kcal
Ingredients
½tbsp coconut oil
120g cooking chorizo, roughly chopped into 1cm pieces
10 eggs
1 courgette, grated
Large handful baby spinach
75g firm mozzarella, grated
4 spring onions, finely sliced
A little butter, for greasing
Method
1
Preheat your oven to 180C/160C Fan/Gas 4.
2
Melt the oil in a frying pan over a medium to high heat. When
it is hot, add the chorizo and fry, stirring regularly for 3 mins, or until the chorizo is cooked through. Remove it to a clean piece of kitchen roll to blot off some of the oil.
3
Crack the eggs into a large bowl and give them a good whisk. Add the courgette, spinach, mozzarella, spring onions and finally the chorizo. Season and then give the whole lot a good stir.
4
Grease the muffin tin with the butter and then spoon equal amounts of the egg mixture into 10 of the holes, distributing the ingredients as evenly as you can.
5
Carefully slide the tin into the oven and bake for 25 mins, or until the muffins are cooked through and lightly golden on top.
6
Don’t take the muffins out of the tin immediately, as they might break up. Give them a few minutes to cool, then get stuck in.