This Keto Egg Muffins recipe with Spanish chorizo manchego cheese is very easy to cook.
Keto egg muffins are a great breakfast, snack or lunch.
They can be easily made in bulk and refrigerated or frozen to reheat and eat later on.
Our recipe makes 12 muffins. One serve in our nutritional information is one keto egg muffin.
We love Egg Muffins, they are easy to make and there are so many flavor combinations. Check out our Cheese and Bacon Egg Muffins, you won’t find any chilli in them!
Ingredients for Making Spanish Chorizo and Manchego Ket Egg Muffins
- 1 Chorizo Sausage, diced
- 1 large Red Chili, deseeded and sliced
- 1 clove of Garlic, finely chopped
- 8 Eggs
- 1 teaspoon of Paprika, ground
- ½ teaspoon of Cumin, ground
- ½ teaspoon of Salt
- ½ teaspoon of Pepper
- 3 ounces of Manchego Cheese, grated
- ¼ cup of Roasted Peppers, sliced
- 1 tablespoon of Parsley, finely chopped
How To Make Keto Egg Muffins:
- 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.
Keto Egg Muffins Recipe - Spanish Chorizo Manchego - EASY Homemade
These Healthy Low Carb Spanish Chorizo and Manchego Ket Egg Muffins are very Easy to make and great for a snack or with breakfast and lunch.
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Print Pin Share EmailServings: 12 serves
Calories: 103kcal
Unit Conversion
Ingredients
- 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
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.
Notes
Nutrition
Calories: 103kcal | Carbohydrates: 1.2g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 154mg | Sodium: 226mg | Potassium: 67mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 9.1mg | Calcium: 100mg | Iron: 0.9mg
Made this recipe?Tag me at @myketokitchen
To make a larger batch of Low Carb Spanish Chorizo and Manchego Keto Egg Muffins, adjust the serving above.
