EGG & CHORIZO MUFFINS

These are so easy and fast to make. They include chorizo and cheese, too, so you know they’ll taste awesome. They make a brilliant low-carb breakfast on the go or a snack at lunch.

PREP 10 MINS COOK 30 MINS MAKES 10

½ tbsp coconut oil 120g cooking chorizo, roughly chopped into 1cm pieces 10 eggs 1 courgette, grated large handful of baby spinach 75g pizza mozzarella, grated 4 spring onions, finely sliced salt and pepper a little butter, for greasing

EQUIPMENT 12-hole muffin tin

 Preheat the oven to 180C (fan 160C/gas 4). Melt the oil in a frying pan over a medium-to-high heat. When it is hot, add the chorizo and fry, stirring regularly, for 3 minutes, or until the chorizo is cooked through. Remove it from the frying pan to a clean piece of kitchen roll to blot some of the oil.

 Crack the eggs into a large bowl and give them a good whisk. Add the grated courgette, spinach, grated mozzarella, sliced spring onions and, finally, the cooling chorizo. Season with a little salt and pepper and then give the whole lot a stir.

 Grease the muffin tin with the butter and spoon equal amounts of the egg mixture into ten of the holes, distributing the ingredients as evenly as you can.

 Carefully slide the tin into the oven and bake for 25 minutes, or until the muffins are cooked through and lightly golden on top.

 Don’t attempt to take the muffins out of the tin immediately, as they might break up. Give them a few minutes to cool, then get stuck in.