About
These richly flavored egg muffins are packed with smoky Spanish chorizo, salty olives and sweet sun-dried tomatoes.
These make a great lunch option with a garden salad or weekend brunch!
Ingredients
- 8 medium black olives
- 6 medium raw egg
- 3 piece sun-dried tomatoes, oil pack, drained
- 2 ¾ ounce fresh food spanish chorizo by sainsbury's
- 1 tablespoon olive oil
- 1 tablespoon white onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- 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.
- Preheat the oven to 360 degrees Fahrenheit and lightly grease 8 muffin tray cups with a little oil.
- Finely slice the olives and tomatoes and add to a mixing bowl along with the eggs, salt and pepper. Beat to combine.
- Add the cooled chorizo and onion and stir through.
- 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.
Nutrition Facts
- Servings: 4
- Calories: 210.9kcal/882.3kJ (per serving)
- Fat: 16.4g (per serving)
- Carbs: 2.7g (per serving)
- Protein: 12.8g (per serving)
