Recipes Home » Lunch » Egg muffins with chorizo and broccoli
added by Atle
Quick facts ( view all )
per 100g
CARBS
1,30g
FAT
9,20g
PROTEIN
11,00g
Allergies:
Milk, Egg
Review(s)
 
 
Tags:
egg, snack, keto, low-carb, meat
 
How many eating?
+ -

Ingredients  
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Preparation
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  1. Whisk together the baking powder, eggs, salt and pepper
  2. Divide broccoli into small bouquets and the chorizo into small pieces.
  3. Grate the parmesan cheese and finely chop the chives. Mix everything together.
  4. Fill 12 large muffin cups with the egg mixture. Do not fill up completely to the edge.
  5. Bake the egg muffins at 175C / 345F for 20-30 minutes.
These muffins can be kept in the refrigerator for 3-4 days and can also be frozen.
Comments

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