Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ courgette
  • 50 g chorizo
  • Basil leaves
  • 1 buffalo mozzarella drained and torn
  • salt and pepper
  • 4 large or 5 small eggs
  • Pinch of chilli flakes optional

Method
 

  1. Preheat the oven to 180°C.
  2. Finely grate the courgette. Remove the skin of the chorizo sausage, then chop the flesh into tiny pieces.
  3. Whisk the eggs, then add the chorizo & courgette. Season with salt and pepper. Add the chilli flakes, if used.
  4. Spray 6 silicon muffin cases with cooking spray.
  5. Drain and tear the mozzarella into small pieces. Add third of it to the egg mixture.
  6. 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.
  7. Bake for approx. 15 minutes, until the egg has set and cheese has melted and browned.
  8. Garnish with basil leaves and drizzle with balsamic glaze before serving.