Keto Chorizo Egg Muffins

Ingredients makes 10 egg muffins

• 100 g Spanish chorizo or pepperoni, diced (3.5 oz)
• 100 g chopped parboiled kale or fresh kale (3.5 oz)
• 6 large eggs
• 1 cup unsweetened pumpkin purée (200 g/ 7.1 oz)
• Salt and pepper, to taste
• Optional: ¹/₂ cup grated Manchego, Cheddar or crumbled feta (60 g/ 2.1 oz)
• Optional: Sriracha sauce, greens, sliced avocado

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Dice the chorizo and place on a hot dry pan. Cook for 1 to 2 minutes to release the juices and crisp it up.

2. Add the parboiled kale and cook for another minute. (If using fresh kale: Cover with a lid and cook for 5 to 7 minutes over a medium-low heat.) Remove from the heat and set aside.

3. Crack the eggs into a bowl and mix with the pumpkin purée. Add the chorizo (or use pepperoni) and kale. Season with salt and pepper, and mix until combined. Add the grated cheese (if using).

4. You can optionally add some grated cheese such as Manchego or even crumbled feta cheese.

5. Spoon the mixture into a muffin tray (a silicone tray works best). Use a ladle to distribute the mixture evenly among 10 muffin cups. (Or, bake in a skillet to make a frittata.)

6. Bake for 20 to 25 minutes, and set aside to cool slightly before serving.

7. Serve with Sriracha sauce, greens, or sliced avocado, if you like. Store in the fridge in an airtight container for up to 5 days.