The Breakfast Muffins You'll Make Every Single Week | Meal Prep

By Chef Jack Ovens · 35 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F).
2. Fry the chorizo in a pan over medium heat for 3-4 minutes, until the fat has rendered and the edges are crispy. Remove the chorizo with a slotted spoon and set it aside, keeping the rendered fat in the pan.
3. In a separate pan with a small drizzle of olive oil over medium-high heat, cook the halved cherry tomatoes cut-side down, undisturbed, for 2-3 minutes until blistered underneath. Toss once, cook for a further minute, then set aside.
4. Generously grease all 12 holes of a muffin tin with the rendered chorizo fat, coating the base, sides and rim.
5. Whisk the eggs, milk, salt, pepper, smoked paprika and garlic powder until fully combined and slightly frothy.
6. Divide the chorizo among the 12 holes. Add the blistered tomatoes, crumble over the feta, and scatter half the grated cheddar.
7. Pour the egg mixture into each hole, filling only ¾ full. Top with the remaining cheddar.
8. Bake for 18-22 minutes, until the eggs are set, the tops golden and the cheese bubbling. A slight wobble in the centre is fine.
9. Rest in the tin for 5 minutes, then run a knife around the edges and remove the muffins.
10. Divide into 5 containers with 2-3 muffins each. Finish with fresh parsley or chives and extra crumbled feta. Store hot sauce separately until serving.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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EggCheeseTomatoMilkCheddar cheeseCherry tomatoFeta cheeseChorizo