These breakfast muffins from The Body Coach are delicious served warm and so easy to make for a low-carb breakfast or snack. A handy tip though - grease the top of your bun tin as well as the wells as they may bubble over and stick on top too!
We've adapted this recipe slightly - to use a more distinctive cheese than the mozzarella prescribed in the original recipe - and of course it uses our free range, British chorizo for a superbly fresh and tasty paprika sausage.
The original recipe can be found here.
120g cooking chorizo, roughly chopped into 1cm pieces (our 150g is perfect as it allows for a couple of nibbles along the way)
handful of baby spinach
75g your favourite cheese - we like a vintage red cheddar!
4 spring onions
salt and pepper
butter for greasing
½ tbsp coconut oil
Preheat your oven to 180ºC (fan 160℃/gas mark 4).
Melt the oil in a frying pan over a medium to high heat. When it is hot, add the chorizo and fry, stirring regularly for 3 minutes, or until the chorizo is cooked through. Remove it from the frying pan to a clean piece of kitchen roll to blot off some of the oil.
Crack the eggs into a large bowl and give them a good whisk.
Add the grated courgette, spinach, grated mozzarella, sliced spring onions and finally the cooking chorizo. Season with a little salt and pepper and then give the whole lot a good stir.
Grease the muffin tin with the butter and then spoon equal amounts of the egg mixture into ten of the holes, trying to distribute the ingredients as evenly as you can.
Carefully slide the tin into the oven and bake for 25 minutes, or until the muffins are fully cooked through and lightly golden on top.
Don’t attempt to take the muffins out of the tin immediately, as they might break up. Give them a few minutes to cool, then get stuck in.
We hope you enjoy these little cups of sunshine! Share your pics with us on Twitter, Instagram or Facebook.
Order your Chorizo here.