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5 from 3 votes
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!
Prep Time7 mins
Cook Time20 mins
Total Time27 mins
Course: Breakfast, brunch, Snack
Cuisine: American, British, Spanish
Keyword: Batch cooking, Breakfast, Chorizo, Egg, kale, keto, low carb, low carb recipe, Muffins, Snack
Servings: 4 people
Calories: 277kcal


  • 1 tbsp extra virgin olive oil
  • 1 tbsp red onion finely diced
  • 1 clove garlic minced
  • 60 g cooking chorizo roughly diced
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp smoked paprika
  • 65 g curly kale leaves only
  • 8 medium eggs
  • 30 g parmesan cheese grated
  • salt and pepper to season


  • Preheat the oven to 180°C (350°F), 160°C (325°F) for fan assisted and lightly oil 8 muffin tray cups.
  • Heat the olive oil in a frying pan (skillet) 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.


Fiber: 0g


Calories: 277kcal | Carbohydrates: 3g | Protein: 18g | Fat: 21g

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