Pepper, Spinach & Chorizo Egg Muffins

by Francesca
6 Egg cups
20 min

These egg muffins are super easy and quick to make, low carb and delicious!

These were part of a brunch platter which I put together for the family in the weekend and the kids loved them.

The kids love to have food on platters so I often make snack platters and on this occasione I made a breakfast platter.

They are so much fun! To make these egg cups, having a muffin tray helps as it allows to make multiple egg cups at the same time. I loved using the heart shape muffin tray for these ones.

They were a great hit, let me know if you give them a go!

Pepper, Spinach & Chorizo Egg Muffins
Recipe details
  • 6  Egg cups
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients for 6 egg cups
  • 3 eggs
  • 1 tablespoon spelt flour (you can use plain too)
  • handful chopped spinach
  • 1/2 red pepper chopped
  • 60gr chopped chorizo
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • pinch of salt
Mix all the ingredients and pour in your muffin tray. I’ve used this silicon heart shaped one as it’s super cute and the kids love to eat food in a cute shape.
Bake in the oven at 180 degrees for about 15 minutes. Anyway you will know when they are ready when they get puffy with a golden crust. They are best eaten warm!