Do you dream of a hustle-free, portable meal that’s ridiculously easy to make? In that case, I’ve got the perfect solution for you – 3-Ingredient Ketovore Chorizo Egg Muffins!
These little bundles of joy are not only packed with flavor but also make the perfect on-the-go meal with an ideal 1:1 protein and fat ratio. Plus, with just three simple ingredients, you’ll be wondering why you haven’t been making these all along. So, grab your mixing bowl, and let’s embark on a journey to culinary bliss!
As you must be wondering how you can make a hustle-free, portable meal and little bundles of joy with just three simple ingredients, let’s do some “fact-checking” about this recipe first.
What is this recipe about?
This recipe is for flourless, savory muffins, which are very easy to make. The ingredients include eggs, shredded sharp cheese, chorizo sausage, and, optionally, some onion powder. These muffins make a portable meal, providing a versatile and flavorful dish for any time of day.
How do you make these muffins?
To make these muffins, you’ll combine all the ingredients in a mixing bowl and mix until well combined. Then, you’ll divide the mixture into (preferably silicone) muffin cups. Finally, you’ll bake them at 350 °F (175 °C) for 25—30 minutes, or until done.
What types of cheese can I use in this recipe?
The recipe calls for shredded sharp cheese, and you can certainly experiment with different types of flavorful cheese varieties such as Cheddar, Swiss cheese (my favorite!), or Monterey Jack to customize the flavor of the muffins.
Ultimately, the choice of cheese is a matter of personal preference, so feel free to experiment with different types to create a flavor profile that best suits your taste.
Can I substitute the chorizo sausage with a different type of meat?
Absolutely! If you prefer a different type of meat or sausage, feel free to make substitutions to tailor the flavor to your liking. Be sure to check my suggestions in the Tips for Variations section further below.
Are these muffins suitable for freezing?
Yes, these muffins are freezer-friendly. Once baked and cooled, you can store them in an airtight container or freezer bags. I prefer to wrap them individually in plastic wrap, though. Like that, it’s easy to grab one or two muffins at a time from the freezer for a quick meal.
Are these muffins suitable for a keto diet?
Yes, these muffins are suitable for a keto diet as they are low in carbohydrates and high in healthy fats, making them a great option for those following a ketogenic eating plan.
What makes these muffins ketovore?
Even though all ingredients are animal-based, so technically, these muffins are carnivore, I’ve chosen to call these muffins “ketovore.” This is because, if we split hairs, chorizo contains some plant-based ingredients like spices, so they are not completely carnivore, but very close. So, that’s why I’m calling these muffins ketovore, which means something like “almost completely carnivore but with a few plant-based foods.”
Step-by-Step Instructions on How to Make These 3-Ingredient Ketovore Chorizo Egg Muffins
The recipe is super simple — just mix, divide into muffin cups, and bake — so, let’s take a bit more detailed look at how to make these marvelous savory muffins.
By the way, the measures are easy to remember as well, as it’s all 4s: 4 eggs, 4 oz cheese, and 4 oz chorizo.
In a mixing bowl, combine 4 organic free-range eggs…
…4 oz (115 g) shredded sharp cheese…
…and 4 oz (115 g) finely diced chorizo sausage. At this point, you can add, for example, 1 teaspoon of onion powder, but as the chorizo I’m using is so flavorful, I don’t add spices. There is also quite some salt already in this dish from cheese and chorizo, so I don’t add salt either. (I made one batch with added salt, and it turned out too salty!)
Mix with a spoon until well combined.
Here we go.
Divide the batter into 6 large silicone muffin cups.
Ready for the oven!
Bake at 350 °F (175 °C) for 25—30 minutes, or until done and the center has risen a bit.
Remove from the oven.
Let cool until warm, and enjoy.
How I Came up with This Incredibly Satisfying Meal
I launched cute silicone muffin cups in my Finnish online store printed with my logo. Of course, I needed a recipe for muffins for my blog — and for the launch event — to show how to use the muffin cups.
Since I had posted so many sweet recipes on my Finnish blog, I decided to develop a savory recipe for my muffin cups. After a while, I thought flourless egg muffins would be just perfect as they would fit my carnivore (or occasionally ketovore) lifestyle.
I was wondering whether you can make muffins just with eggs, cheese, and a flavorful, meaty ingredient — such as chorizo. I needed enough flavor for my egg muffins, so sharp cheese and chorizo sausage sounded like tasty options.
After pondering and deciding on the measures, I was ready to conduct my first experiment. It turned out scrumptious — although a bit too salty as I had added salt to the mixture.
I was happy to notice that with only three ingredients, this recipe turned out perfect — and it also perfectly fit those six muffin cups I had reserved for it.
I made several batches of these muffins, and my son was also enjoying them as his school lunch.
Here’s the recipe for you to enjoy:
- 4 organic free-range eggs
- 4 oz = 115 g shredded sharp cheese
- 4 oz = 115 g finely diced chorizo sausage
- (Optional: 1 teaspoon onion powder)
- Preheat the oven to 350 °F (175 °C).
- Combine all ingredients in a mixing bowl. Mix with a spoon until well combined.
- Divide the batter into 6 large silicone muffin cups.
- Bake for 25—30 minutes, or until done and the center has risen a bit.
- Remove from the oven, let cool until warm, and enjoy.
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|Nutrition information||In total||Per muffin (makes 6 muffins)|
|Protein||84.3 g||14.5 g|
|Fat||82.0 g||13.7 g|
|Net carbs||2.3 g||0.4 g|
|kcal||1078 kcal||180 kcal|
Tips for Variations
You can make endless variations by using different types of cheese and meats. For example, you can replace the chorizo with bacon (of course!), ham, turkey sausage, or any other protein of your choice.
Here are some further suggestions on how to give some variation on these super versatile muffins — as I bet you are going to make them often, so easy and delicious are they!
These variations contain some veggies. However, if you avoid veggies, jump to the carnivore variations below.
- Spinach and Feta: Add 1/2 cup (120 ml) chopped, cooked spinach and 1/4 cup (60 ml) crumbled feta cheese to the muffin batter for a flavorful and nutritious variation.
- Bacon and Jalapeño: Add 1/4 cup (60 ml) crispy, crumbled bacon and diced jalapeños to taste for a smoky, spicy twist on the classic recipe.
- Mushroom and Swiss: Mix in 1/2 cup (120 ml) sautéed mushrooms and use shredded Swiss cheese to create a rich and umami-filled flavor profile.
- Pesto and Sun-Dried Tomato: Introduce a burst of Mediterranean flavors by adding 2 tablespoons of pesto and 1/4 cup (60 ml) finely chopped sun-dried tomatoes to the muffin mixture.
- Taco-Inspired: Add taco seasoning to taste, 1/4 cup (60 ml) finely diced green bell peppers, and use shredded Mexican cheese blend for a zesty, Tex-Mex-inspired variation.
For all you carnivores out there, here are a few animal-based variations on the chorizo egg muffins:
- Beef and Cheddar: Replace the chorizo with an equal amount of cooked ground beef and use Cheddar cheese for a classic carnivore twist.
- Pork and Parmesan: Swap the chorizo for an equal amount of cooked ground pork and incorporate 1/3 cup (80 ml) Parmesan cheese for a rich and savory flavor profile.
- Chicken and Mozzarella: Use diced, cooked chicken as the meaty base and add mozzarella cheese for a milder, creamy variation.
- Bacon and Blue Cheese: Add 1/3 cup (80 ml) crispy, crumbled bacon and 1/4 cup (60 ml) crumbled blue cheese for a bold and flavorful option.
- Salami and Provolone: Replace the chorizo with diced salami and use shredded provolone cheese to create a delicious variation with an Italian flair.
A note about these variations: when you add more ingredients to your basic batter, the recipe makes more, so you’ll need more muffin cups because the amount of the batter is larger.
This week was busy as I’m going to launch some new products next week for my store and I was perfecting them. I also got many orders and was packing them and bringing to the mail office. By the way, I always write a personal note to each customer with their order and put something extra to the parcel as well. I try to serve my customers as well as I can.
There is, unfortunately, lots of bad customer service out there. I was facing a few of those cases this week. For example, I had ordered dried organic bitter orange peel from Etsy. The spice came from Bulgaria.
I grabbed the bag and some bitter orange and was wondering why the pieces were stuck together. Soon, I noticed that there was growing web all over the bag, and it was also coming out of the bag. The web stuck in my hands, and there seemed to be something covered with the web — an insect, obviously.
I was horrified because the bitter orange had been super expensive: I had paid $90 for a pound (454 g) of it! My plan was to use it for my Christmas spice mixes, but now this precious ingredient was totally ruined by insects.
I contacted the seller via message through Etsy and got an impolite reply: the store owner blamed me for storing the bag in the wrong way. Well, duh! Since when do foreign insects fly thousands of miles and jump into seasoning bags when storing them wrong!? Just like they would sense that somewhere in the world, there is a bag which is not stored according to the instructions, ready to fly and jump in?
However, I had stored the bag just like the seller recommended: in a cool and dry place away from direct sunlight.
The arrogance of the store owner was tangible. I’m so happy that my customers don’t have to suffer from terrible customer service, but I always serve my customers in the best possible way.
The next day, I ordered bitter orange peel from a Finnish spice handler. They promised to send the seasoning in less than 24 hours — and that they did. The quality of both the customer service and the product is excellent, but unfortunately, the bitter orange peels are not organic. It’s unbelievably difficult to find organic bitter orange peels worldwide, and if you find some, they are incredibly expensive.
But, I learned a lesson: never buy spices from Etsy or other shady marketplaces, no matter how good reviews they have (as you can easily generate reviews with bots and AI). Use reputable handlers and wholesale stores instead.