Chorizo and courgette egg cups
22 Aug 2020
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Background
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
- ½ courgette
- 50g chorizo
- Basil leaves
- 1 buffalo mozzarella, drained and torn
- salt and pepper
- 4 large or 5 small eggs
- Pinch of chilli flakes (optional)
Instructions
- 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.
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Categories
- Meal Type: - Bake - Breakfast - Brunch - Everyday - Lunch - Main - Nibbles & Bites - Quick & Easy
- Cuisines: - Spanish
- Occasions: - Anniversaries - Easter - Mothers Day - New Year - Picnic - Valentine's Day
- Ingredients: - Eggs - Pork
- Health and Diet: - Combination - Gluten Free - Low Carb - Nut Free - Paleo - Sugar Free
- Skill Levels: - Easy
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