If you manage to get your hands on a carton of eggs, you'll want to make this protein-packed, gluten-free muffin recipe for breakfast and lunches. 

GF Chorizo Muffins

Serves 24

Ingredients

• 12 large eggs 
• 200g chorizo, diced (gluten-free) 
• 1 cup fresh spinach, chopped 
• 1 red capsicum, finely diced 
• 1 large carrot, grated 
• 1/2 cup cherry tomatoes, diced
• 1/2 cup onion, finely diced (optional) 
• 1/2 cup shredded cheese (cheddar or mozzarella) 
• 1/4 cup milk 
• 1 tsp smoked paprika 
• 1/2 tsp garlic powder 
• 1/2 tsp salt 
• 1/4 tsp black pepper
•  Olive oil or butter for greasing the muffin pan 
• Muffin liners

Method

1. Preheat oven to 180°C (350°F). Lightly grease a 24-cup muffin tin or line with silicone muffin liners. 

2. In a pan over medium heat, cook the diced chorizo for 3-4 minutes until slightly crispy. Remove from heat and set aside. 

3. In the same pan, sauté the onion for 2 minutes until softened. Add capsicum and carrot, cooking for another 2 minutes. Stir in the spinach and cook until just wilted. 

4. In a large bowl, whisk together the eggs, milk, smoked paprika, garlic powder, salt, and black pepper. Evenly distribute the cooked chorizo and veggies including tomato into the muffin cups. Sprinkle shredded cheese over each cup. Pour the egg mixture on top, filling each about ¾ full. 

5. Place the muffin tin in the oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top. Let them cool for 5 minutes before removing from the tin. Enjoy warm, or let them cool completely before storing.