Egg and chorizo muffins

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

By , 28 June 2017

(115 votes)

Joe Wicks’ egg and chorizo muffins
  • 30 Mins
  • Serves: 10
  • Price: 47p per serving

Recipe is taken from Cooking For Family & Friends by Joe Wicks

Nutritional Info
Each 100g serving contains
  • Energy

    657KJ

    157KCAL

    8%
  • Fat

    11.5g

    med

    16%
  • Saturates

    4.5g

    med

    23%
  • Sugars

    0.7g

    low

    1%
  • Salt

    0.75g

    med

    13%
of your reference intake.
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
  • 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.