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Photo of Chorizo egg muffins by WW

Chorizo egg muffins

2
Points® value
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.

Notes

Leftovers? You can keep them in the fridge for 2-3 days

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