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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.
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Breakfast, Lunch, Snacks
Cuisine:
Spanish
Servings:
12
serves
Calories:
103
kcal
Author:
Gerri
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
US Customary
-
Metric
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-label]
Nutrition
Calories:
103
kcal
|
Carbohydrates:
1.2
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
154
mg
|
Sodium:
226
mg
|
Potassium:
67
mg
|
Fiber:
0.2
g
|
Sugar:
1
g
|
Vitamin A:
400
IU
|
Vitamin C:
9.1
mg
|
Calcium:
100
mg
|
Iron:
0.9
mg