Chorizo, Tomato and Cheddar Breakfast Muffins

Preparation

Step 1: Prepare the ingredients [00:20]

1. Finely dice 180g of Spanish chorizo.
2. Halve 150g of cherry tomatoes.
3. Grate 100g of cheddar cheese.

Step 2: Make the egg mixture [01:10]

1. In a large bowl, crack 12 large eggs.
2. Add 80ml of milk, 1/2 tsp of smoked paprika, 1/2 tsp of garlic powder, and a generous amount of salt and cracked black pepper.
3. Whisk until the mixture is fluffy.

Step 3: Cook the chorizo [01:36]

1. Place the diced chorizo in a cold pan over medium heat.
2. Cook for 3 to 4 minutes until the edges are crispy and the fat has rendered.
3. Strain the cooked chorizo from the fat, but keep the fat.

Step 4: Blister the tomatoes [02:16]

1. Add a small drizzle of olive oil to the same pan over medium-high heat.
2. Add the halved cherry tomatoes with the cut side down.
3. Cook undisturbed for 2 to 3 minutes until blistered and caramelized. Then mix for another minute.

Step 5: Assemble and bake [02:45]

1. Use a pastry brush to coat the holes of a muffin tin with the rendered chorizo fat.
2. Evenly distribute the crispy chorizo, blistered tomatoes, crumbled feta, and half of the grated cheddar cheese into the 12 muffin holes.
3. Pour the egg mixture into each hole until about three-quarters full.
4. Top each muffin with the remaining cheddar cheese.
5. Bake in a preheated oven at 180°C (350°F) for 18 to 22 minutes until golden brown and puffed up.
6. Let the muffins rest in the tin for about 5 minutes before carefully removing them with a knife around the edges.