Breakfast has never looked so good. Spoil yourself with our bacon egg chorizo muffin cups. These muffin cups are delicious and so easy to make, plus you can get the kids to help cook them. It makes for a delicious ‘breakfast in bed’ on a Sunday morning.
bacon egg chorizo muffin cups
- 4 thin slices of white bread
- spray olive oil
- 8 eggs
- 8 long rashers of streaky bacon, rinds removed
- 1 smoked chorizo sausage, skinned and finely diced
- ½ cup tasty cheese, grated
- a few parsley leaves optional
bacon egg chorizo muffin cups method
Preheat your oven to 190oC
Generously grease 8 holes of a 12 hole muffin pan with spray olive oil. Heat a large frying on medium-high heat, cook the bacon turning once until its cooked and still flexible but not browned. Remove from the pan and reserve. In the same frying pan cook the diced chorizo turning until its lightly browned, drain on absorbent kitchen paper.
While the bacon is cooking, use a cookie cutter to cut two circles out of each slice of bread. About 7cm wide (they need to fit in the bottom of the muffin pans)
Wrap the bacon around the edge of each greased cup. Lay a circle of bread into the bottom of each cup (this help hold the bacon in place). Divide the diced cooked chorizo between the cups and place on top of the bread slices.
Crack the eggs into a small bowl one at a time and slide one into each bacon and bread lined muffin pan. Top each one with a little grated cheese.
Bake for 10-12 minutes or until the whites have set and the yolk is cooked to your liking. (for the yolks to be just runny and the white set they will need to cook for about 10 minutes)
Makes 8. Preparation time 15 minutes. Cooking time 20 minutes.