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Jenna Ewing

Super Chef & Mom

I’m Jenna, a busy mom who finds joy in the kitchen and loves sharing simple, family-friendly recipes made for real life. My goal is to make everyday meals feel approachable, enjoyable, and stress-free.

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Chorizo Egg Muffins with Cheese

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Prep Time

10 Minutes

Cooking Time

15 Minutes

Servings

6 muffins

Savory, cheesy, and packed with protein — these Chorizo Egg Muffins are the ultimate grab-and-go breakfast or snack. With spicy chorizo, hard-boiled eggs, and melty cheese baked into individual muffins, you get a low-carb, high-protein bite that’s quick, easy, and incredibly satisfying. Perfect for busy mornings, meal prep, or whenever you need a filling snack that feels indulgent but keeps you on track.

Why You’ll Love These Muffins

Egg muffins are a meal-prep favorite for good reason, and this version kicks things up with bold, smoky chorizo. The combination of spicy sausage, creamy hard-boiled eggs, and gooey cheese makes each bite flavorful and hearty. They’re naturally low in carbs, high in protein, and freezer-friendly — making them perfect for anyone following keto, low-carb, or just looking for a convenient breakfast.

They’re also endlessly customizable. Swap the cheese, add veggies, or adjust the spice level to fit your taste.

Equipment

  • Muffin tin
  • Skillet (for cooking chorizo, if raw)
  • Mixing bow
  • Measuring cups & spoons
  • Knife & cutting board

Ingredients

Chorizo Egg Muffins with Cheese

  • 1 pound chorizo
  • 6 hard-boiled eggs
  • 1 cup shredded cheese (cheddar or mozzarella work great)
  • ½ cup green onion, chopped

Instructions

  • Step 1: Preheat oven
    Set oven to 400°F (200°C). Lightly grease a muffin tin or line with silicone muffin liners.
  • Step 2: Cook the chorizo
    If using raw chorizo, cook it in a skillet over medium heat until fully browned, about 6–8 minutes. Drain off any excess grease and let cool slightly.
  • Step 3: Slice the eggs
    Cut the hard-boiled eggs in half lengthwise. These will be nestled into the muffins.
  • Step 4: Assemble the muffins
    In each muffin cup, add a spoonful of cooked chorizo. Place half a hard-boiled egg on top, then sprinkle generously with shredded cheese. Finish with a sprinkle of chopped green onions.
  • Step 5: Bake
    Place muffin tin in the oven and bake for 15 minutes, until the cheese is melted, bubbly, and slightly golden on top.
  • Step 6: Cool & serve
    Let the muffins cool for a few minutes before removing from the tin. Serve warm for the best texture and flavor.

Special Notes

  • 🌶️ Spice It Up – Add jalapeños, chili flakes, or hot sauce for an extra kick.
  • 🧀 Cheese Options – Pepper Jack gives a spicy kick, mozzarella makes them gooey, and cheddar brings sharp flavor.
  • 🥦 Veggie Add-In – Add diced bell peppers, mushrooms, or spinach to the chorizo mixture before baking for extra nutrients.
  • ❄️ Meal Prep – Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best results.
  • 🥚 Egg Swap – If you don’t have hard-boiled eggs, crack a raw egg into each muffin cup on top of the chorizo and bake until set.

Serving Ideas

  • Breakfast To-Go: Pair with avocado slices for a filling, balanced meal.
  • Snack Time: Enjoy with a side of salsa, sour cream, or guacamole.
  • Brunch Spread: Add these to a platter with fresh fruit, salads, and other finger foods.
  • Post-Workout Fuel: Grab one for a high-protein, low-carb snack.

Make-Ahead & Storage Tips

  • Make Ahead: Prepare muffins in advance and store in the fridge for easy breakfasts.
  • Refrigerate: Store cooked muffins in an airtight container for up to 4 days.
  • Freeze: Let muffins cool completely, then freeze in a single layer before transferring to a freezer bag.
  • Reheat: Reheat in the oven or air fryer until warmed through.

Nutrition Breakdown (per muffin – approximate, based on 6 muffins)

  • Calories: 240
  • Protein: 20g
  • Fat: 16g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Net Carbs: 3g

Note: Nutrition values vary depending on the chorizo and cheese used.

Frequently Asked Questions

Can I freeze these?

Yes! Let muffins cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the oven or air fryer.

Do I have to use hard-boiled eggs?

No. You can crack raw eggs directly into the muffin cups with the chorizo and cheese, then bake until set.

What type of chorizo should I use?

Either fresh/raw chorizo (cooked before baking) or pre-cooked chorizo works. Just be sure to drain excess grease so the muffins don’t get oily.

Can I make these dairy-free?

Yes — just skip the cheese or use a dairy-free shredded cheese alternative.

Final Thoughts

These Chorizo Egg Muffins with Cheese are bold, flavorful, and incredibly easy to make. With just 25 minutes from start to finish, they’re perfect for busy mornings, quick snacks, or meal prep.

Packed with protein and naturally low in carbs, they’re a convenient, satisfying option you’ll want to make on repeat.

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