Somewhere between a muffin and an omelette, these Spinach, Chorizo and Capsicum “Muff-lettes” are packed full of protein and are super easy to make.
If you find yourself a little time poor in the morning, making up a batch of these in advance is a great idea. Not only are they great for breakfast but they are based on eggs so they are perfect for a post workout snack.
To make these, you will need a 12 holed muffin (or cupcake) tray.
If you are feeling creative (or your don’t have any chorizo, spinach or capsicum in your fridge), substitute with your favourite omelette fillings. For example, you could substitute the spinach with shredded kale, or wombok cabbage. The Chorizo could be substituted with shredded cooked chicken, smoked salmon or perhaps mushrooms. For something really different and a little spicy, you could even substitute the spinach with finely cut kimchi. Enjoy x M
- 5 eggs
- 2 firmly packed cups english spinach
- 1 chorizo sausage, diced (approx. ¾ cup)
- ¼ cup diced red capsicum
- pinch of finely ground himalayan pink salt
- pinch of ground black pepper
- 1 teaspoon gluten free baking powder
- Coconut oil (or olive oil or butter) for greasing muffin tray
- Preheat your oven to 180 degrees celsius.
- Lightly grease the large muffin tray with coconut oil.
- Finely slice the english spinach.
- Fill the muffin holes equally with the diced chorizo, spinach and capsicum.
- Place eggs, salt, pepper and baking powder into a bowl and blend with a stick mixer (or electric beater) until slightly frothy.
- Pour (or spoon) the egg mixture into the muffin holes until the filling is just about covered with the egg mixture (then go back add a little more in each hole if you have any spare).
- Place the muffin tray into the oven and bake until cooked & golden (approx 20-25 minutes).
- Remove the tray from the oven and allow to cool.
- (They will shrink a little as they cool which will make them easier to remove from the muffin tray).
- Once cool, remove from the muffin tray and enjoy x M