Ingredients

The following ingredients have 12 Servings
  • 1 chorizo sausage (diced)
  • 1 large red chili (deseeded and sliced)
  • 1 clove garlic (finely chopped)
  • 8 eggs
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cumin (ground)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 3 ounces manchego cheese (grated)
  • 1/4 cup roasted pepper (sliced)
  • 1 tablespoon Parsley (finely chopped)

Instruction

  • 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.