Chorizo and courgette egg cups
These chorizo and courgette egg cups are perfect for a weekend breakfast or brunch – or for picnics, trips and garden parties (as a nibble). It’s so easy to make them! They are light, fluffy, low-carb, gluten-free – and very yummy! Use spicy chorizo or chilli to give them a kick.
Ingredients
Method
- Preheat the oven to 180°C.
- Finely grate the courgette. Remove the skin of the chorizo sausage, then chop the flesh into tiny pieces.
- Whisk the eggs, then add the chorizo & courgette. Season with salt and pepper. Add the chilli flakes, if used.
- Spray 6 silicon muffin cases with cooking spray.
- Drain and tear the mozzarella into small pieces. Add third of it to the egg mixture.
- Divide the mixture evenly between the cups. Put a couple of basil leaves on top of each cup, then cover them with the remaining mozzarella.
- Bake for approx. 15 minutes, until the egg has set and cheese has melted and browned.
- Garnish with basil leaves and drizzle with balsamic glaze before serving.