Chorizo Egg Muffins
These are a proper grab-and-go breakfast, not just eggs baked in a tin. Rendering the chorizo first and using that fat to grease the muffin tin means every single one picks up flavour before the egg even goes in.
Blistering the cherry tomatoes first stops them from turning watery and diluting the egg as they bake. Feta and cheddar go in with the chorizo, so each muffin ends up with pockets of melted cheese running through it rather than just a layer on top.
Twelve muffins, five servings, and they hold up just as well cold from the fridge as they do warmed through — genuinely useful for busy mornings.
Chorizo & Egg Muffins
EGG MUFFINS · BREAKFAST · MEAL PREP · EASY
Flavour built into every layer, not just on top
Greasing the tin with rendered chorizo fat instead of oil or butter means the outside of every muffin picks up that smoky flavour as it bakes, not just the filling.
Blistering the tomatoes before they go in concentrates their flavour and keeps the egg from turning watery, which is the usual downfall of tomato in baked eggs.
And because they're just as good cold as reheated, these are one of the few breakfast preps you can genuinely grab on the way out the door.
Chorizo & Egg Muffins
Ingredients
Egg Base
- 12 Large Eggs
- 80 ml Milk
- 2 g Smoked Paprika
- 2 g Garlic Powder
- Salt & Pepper To Taste
Filling
- 180 g Spanish Chorizo Diced
- 150 g Cherry Tomatoes Halved
- 80 g Persian, Greek or Danish Feta Crumbled
- 100 g Cheddar Cheese Grated
To Serve
- Flat Leaf Parsley Chopped
- Persian, Greek or Danish Feta Crumbled
- Hot Sauce Drizzle
Method
- Preheat oven to 180°C (350°F).
- Add the chorizo to a pan over medium heat and cook for 3-4 minutes until the fat has fully rendered and the edges are crispy. Remove with a slotted spoon and set aside, leaving all the rendered fat in the pan.
- In a separate pan, heat a small drizzle of olive oil over medium-high heat. Add the cherry tomatoes cut-side down and cook undisturbed for 2-3 minutes until blistered underneath. Toss once and cook for a further minute, then set aside.
- Use a pastry brush or spoon to generously grease every hole of a 12-hole muffin tin with the rendered chorizo fat, coating the base, sides and rim thoroughly.
- Whisk together the eggs, milk, salt, pepper, smoked paprika and garlic powder until fully combined and slightly frothy.
- Divide the chorizo evenly between all 12 muffin holes. Add the blistered cherry tomatoes, crumble over the feta, then scatter over half the shredded cheddar.
- Pour the egg mixture evenly into each hole, filling only ¾ full. Top with the remaining shredded cheddar.
- Bake for 18-22 minutes until the eggs are set, the tops are golden, and the cheese is bubbling. A slight wobble in the centre is fine. Rest in the tin for 5 minutes before running a knife around the edges and removing.
- Divide into 5 containers with 2-3 muffins per serve. Finish with fresh parsley or chives and extra crumbled feta. Store hot sauce separately until serving.
Why grease the tin with chorizo fat instead of oil or butter?⌄
The rendered fat is packed with the same smoky flavour as the chorizo itself, so using it to grease the tin means that flavour works its way into the outside of every muffin as it bakes, not just the filling.
Can I use a different cheese instead of feta?⌄
Yes, goat's cheese or a soft cheddar both work well in place of feta. Anything with a bit of sharpness will hold up against the smokiness of the chorizo.
Why blister the tomatoes first instead of adding them raw?⌄
Raw cherry tomatoes release a lot of water as they bake, which can leave the eggs a bit soggy underneath. Blistering them first drives that moisture off and concentrates the flavour instead.
Can I make these vegetarian?⌄
Yes, just leave out the chorizo and grease the tin with butter or oil instead. Consider adding some sautéed spinach or roasted capsicum in its place to keep the muffins from feeling empty.
