Keto Egg Muffins Recipe – Spanish Chorizo Manchego Cheese

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4 from 155 votes

Keto Egg Muffins Recipe – Spanish Chorizo Manchego Cheese

22 minutes
Calories 160kcal

Ingredients

  • 1 chorizo sausage (diced)
  • 1 red chili peppers (diced)
  • 1 clove garlic (diced)
  • 1 teaspoon paprika (diced)
  • 1/2 teaspoon cumin (diced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 ounces manchego cheese (diced)
  • 1/4 cup roasted bell peppers (diced)
  • 1 tablespoon parsley (diced)
  • 1 chorizo sausage (diced)
  • 1 red chili peppers (diced)
  • 1 clove garlic (diced)
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin (diced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 ounces manchego cheese (diced)
  • 1/4 cup roasted bell peppers (diced)
  • 1 tablespoon parsley (diced)

Instructions

  • Preheat oven to 200C/390F.Line a standard muffin tin with silicone cupcake molds.Place the diced chorizo, chili and garlic in a non-stick frying pan over medium heat and sauté for 8 minutes.Turn off the heat.
  • Allow to cool for 5 minutes.Crack the eggs into a large jug and add the cumin, paprika, salt and pepper.
  • Blend with a stick blender until fully combined.Pour 2 tablespoons of the egg into each cupcake mold.
  • Evenly split the chorizo mix between the cupcake molds.Add the manchego cheese, slices of roasted peppers and parsley on top.Pour the remaining egg mixture into each cupcake mold.Bake for 12 minutes, and remove from the oven as soon as they are cooked through.Remove from the oven and enjoy warm or store in the fridge.
  • The Egg Muffins can be reheated quickly in the microwave.

Nutrition

Calories: 160kcal

Originally posted 2019-02-20 17:59:32.

Article Categories:
Lunch

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