Chorizo, Mushroom and Onion Breakfast Muffins
Many people find it difficult to have a healthy, nutritious breakfast in the morning due to a lack of time. This recipe for chorizo, mushroom and onion breakfast muffin is great for making in advance. They can be stored in the fridge for a quick option in the morning or even as a snack when on the go.
Ingredients (makes 10 muffins)
- 6 large eggs
- 40g Chorizo, cubed
- 4 mushrooms, finely chopped
- 1 small onion, finely chopped
- pepper for seasoning
Method
- Step 1: Preheat the oven to 180C and lightly grease a 12 cup muffin tin.
- Step 2: In a bowl, whisk the eggs well with the onion.
- Step 3: Divide the egg mixture between the compartments to about 3/4 full.
- Step 4: Divide the chorizo and mushroom evenly between each muffin and top with a little grated parmesan.
- Step 5: Bake in the oven for 20 minutes. Serve immediately
Tips
- Allow to cool and store in an airtight container in the fridge for up to 4 days
- Reheat in the microwave for about 15 seconds
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