Servings: 4 · Prep Time: 7 mins · Cooking Time: 27 mins
Total Time: 34 mins


These egg muffins are packed with fats and flavour from smokey chorizo, tender kale and aromatic rosemary. A little extra paprika is added to the mix to give the muffins a gorgeous golden hue! These are perfect made ahead for breakfast, lunch or snacking!


  • cooking chorizo (60g roughly diced)
  • eggs (8 medium)
  • curly kale (1 1/2 cup leaves only)
  • fresh rosemary (1 tsp finely chopped)
  • smoked paprika (1 tsp)
  • red onion (1 tbsp finely diced)
  • garlic (1 clove minced)
  • olive oil (1 tbsp)
  • Parmesan (1/3 cup grated)
  • sea salt and freshly ground black pepper (pinch)


Preheat the oven to 180 degrees Celsius, 160 for fan assisted and lightly oil 8 muffin tray cups.

Heat the olive oil in a frying pan over a low/medium heat. Add the onion, and garlic and sweat gently until tender and fragrant.

Add the chorizo, rosemary and paprika and cook through until the chorizo is golden brown and begins to release its oils into the pan.

Add the kale and stir well. Cook for a minute or two until just wilted, then set the pan aside to cool.

Whilst the filling is cooling, beat the eggs in a large bowl along with the Parmesan and season to taste.

Add the cooled chorizo mixture to the beaten egg and stir well.

Divide the mixture evenly between the 8 oiled muffin cups.

Transfer to the oven to bake for 18-20 minutes until a rich golden colour.


Chorizo and Egg Low Carb Breakfast Muffin 1.CR2
Chorizo and Egg Low Carb Breakfast Muffin 2.CR2
Chorizo and Egg Low Carb Breakfast Muffin 3.CR2