Spinach, Chorizo and Capsicum Mufflettes
Paleo Princess: 
Cuisine: Modern Australian
A cross between a savoury muffin and an omelette, these Spinach, Chorizo and Capsicum mini omelettes are great for breakfast or as a post work out snack.
  • 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
  1. Preheat your oven to 180 degrees celsius.
  2. Lightly grease the large muffin tray with coconut oil.
  3. Finely slice the english spinach.
  4. Fill the muffin holes equally with the diced chorizo, spinach and capsicum.
  5. Place eggs, salt, pepper and baking powder into a bowl and blend with a stick mixer (or electric beater) until slightly frothy.
  6. 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).
  7. Place the muffin tray into the oven and bake until cooked & golden (approx 20-25 minutes).
  8. Remove the tray from the oven and allow to cool.
  9. (They will shrink a little as they cool which will make them easier to remove from the muffin tray).
  10. Once cool, remove from the muffin tray and enjoy x M
Recipe by Paleo Princess at https://www.paleoprincess.com.au/spinach-chorizo-and-capsicum-mufflettes/