keto egg muffins recipe

Keto Egg Muffins with Spanish Chorizo and Manchego Cheese

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!

Low Carb Spanish Chorizo and Manchego Egg Muffins

Ingredients for Making Spanish Chorizo and Manchego Ket Egg Muffins

How To Make Keto Egg Muffins:

  1. Preheat oven to 200C/390F.
  2. Line a standard muffin tin with silicone cupcake molds.
  3. Place the diced chorizo, chili and garlic in a non-stick frying pan over medium heat and sauté for 8 minutes.
  4. Turn off the heat. Allow to cool for 5 minutes.
  5. Crack the eggs into a large jug and add the cumin, paprika, salt and pepper. Blend with a stick blender until fully combined.
  6. Pour 2 tablespoons of the egg into each cupcake mold. Evenly split the chorizo mix between the cupcake molds.
  7. Add the manchego cheese, slices of roasted peppers and parsley on top.
  8. Pour the remaining egg mixture into each cupcake mold.
  9. Bake for 12 minutes, and remove from the oven as soon as they are cooked through.
  10. Remove from the oven and enjoy warm or store in the fridge. The Egg Muffins can be reheated quickly in the microwave.
Low Carb Spanish Chorizo and Manchego Egg Muffins
5 from 5 votes
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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.

Course Breakfast, Lunch, Snacks
Cuisine Spanish
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 serves
Calories 103 kcal
Author Gerri

Ingredients

Instructions

  1. Preheat oven to 200C/390F.
  2. Line a standard muffin tin with silicone cupcake molds.
  3. Place the diced chorizo, chili and garlic in a non-stick frying pan over medium heat and sauté for 8 minutes.
  4. Turn off the heat. Allow to cool for 5 minutes.
  5. Crack the eggs into a large jug and add the cumin, paprika, salt and pepper. Blend with a stick blender until fully combined.
  6. Pour 2 tablespoons of the egg into each cupcake mold. Evenly split the chorizo mix between the cupcake molds.
  7. Add the manchego cheese, slices of roasted peppers and parsley on top.
  8. Pour the remaining egg mixture into each cupcake mold.
  9. Bake for 12 minutes, and remove from the oven as soon as they are cooked through.
  10. Remove from the oven and enjoy warm or store in the fridge. The Egg Muffins can be reheated quickly in the microwave.

Nutrition

Nutrition Facts
Keto Egg Muffins Recipe - Spanish Chorizo Manchego - EASY Homemade
Amount Per Serving
Calories 103 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 154mg 51%
Sodium 226mg 9%
Potassium 67mg 2%
Total Carbohydrates 1.2g 0%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 7g 14%
Vitamin A 8%
Vitamin C 11%
Calcium 10%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

To make a larger batch of Low Carb Spanish Chorizo and Manchego Keto Egg Muffins,  adjust the serving above.