Chorizo egg muffins
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
You can use any leftover veggies in these yummy breakfast muffins. They’re even great as a snack when you’re on the move!
Ingredients
Egg, whole, raw
12 medium, raw
Skimmed Milk
100 ml
Medium Fat Soft Goat's Cheese
50 g
Calorie controlled cooking spray
4 spray(s)
Chorizo Sausage
75 g
Spring Onions
4 medium
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Whisk 12 eggs in a large jug with 100ml skimmed milk and 50g goats’ cheese and season well.
2
Mist a frying pan with calorie controlled cooking spray and fry 75g diced chorizo for 3-4 minutes. Add 4 trimmed and sliced spring onions and cook for 1 minute. Add the chorizo mixture to the jug with the eggs and mix well.
3
Lightly mist a 12-hole muffin tin with cooking spray and pour in the mixture. Bake for 15-18 minutes until firm and golden.
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