Joe Wicks’ goat’s cheese and chorizo breakfast muffin recipe

by Bryony Firth-Bernard |
Updated on




  • 2 tsp coconut oil

  • 125g cooking chorizo, cut into 5mm pieces

  • 100g frozen peas

  • 75g soft goat’s cheese

  • 8 eggs

  • Salt and black pepper

  • 125g jarred roasted red peppers, drained and cut into thin 3cm strips

  • 4 spring onions, trimmed and finely sliced

Tired of the same old morning breakfast? Then try giving these quick and easy cheesy chorizo muffins a go. They're perfect for freezing too, so you can enjoy them on the go during those busy mornings or as a light lunch.

  1. Preheat the oven to 190 ̊C (fan 170 ̊C/gas mark 5).

  2. Heat the coconut oil in a small frying pan over a medium heat and add the chorizo pieces. Fry for 3–4 minutes until cooked through, then turn off the heat and leave.

  3. Bring a kettle to the boil. Tip the peas into a bowl, pour the boiling water over the peas and leave to sit for 1 minute. Drain and leave to one side.

  4. Tip the goat’s cheese into a bowl and crack in 2 eggs along with a pinch of salt and pepper. Whisk the cheese and eggs together until fully combined. Whisk in the remaining eggs, then stir in the cooked chorizo along with any of the red cooking oil, the peas, red peppers and spring onions. Mix well.

  5. Equally divide the mixture between the twelve holes of a muffin tin, then slide into the oven and bake for 15 minutes. When cooked, remove, leave to cool and enjoy!

This recipe is taken fromJoe’s 30-Minute Meals.

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