Joe Wicks’ egg and chorizo muffins
- 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
Preheat your oven to 180C/160C Fan/Gas 4.
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.
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.
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.
Carefully slide the tin into the oven and bake for 25 mins, or until the muffins are cooked through and lightly golden on top.
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.