Home / Recipes / Breakfast / Keto Chorizo, Olive and Tomato Egg Muffins
Keto Chorizo, Olive and Tomato Egg Muffins
⏱ Prep: 12 min🍳 Cook: 24 min✅ Ready: 36 min
211
Calories
2.3g
Net Carbs
12.8g
Protein
16.4g
Fat
⏱ Prep: 12 min🔥 Cook: 24 min⏰ Ready: 36 min
How to Make It
Step 1
Roughly dice the chorizo into bite sized chunks. Heat the olive oil in a skillet over a medium heat and add the chorizo and onion. Cook for 5 minutes or so until the chorizo is cooked and golden and the onion is tender. Set aside to cool.
Step 2
Preheat the oven to 360 degrees Fahrenheit and lightly grease 8 muffin tray cups with a little oil.
Step 3
Finely slice the olives and tomatoes and add to a mixing bowl along with the eggs, salt and pepper. Beat to combine.
Step 4
Add the cooled chorizo and onion and stir through.
Step 5
Divide the egg mixture between the greased muffin cups and transfer to the oven to bake for 18 minutes or until cooked through and golden brown.
Ingredients
- Black Olives – 8 medium
- Raw Egg – 6 medium
- Sun-dried Tomatoes, Oil Pack, Drained – 3 piece
- Fresh Food Spanish Chorizo by Sainsbury’s – 2-¾ ounce
- Olive Oil – 1 tablespoon
- White Onion – 1 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
