Mother and Baby

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

Section: Meals & Baking
Joe wicks breakfast muffins
  • Serves: 12


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 from Joe’s 30-Minute Meals.

Having graduated from the University of Gloucestershire with a first in Journalism, Bryony went on to work as a reporter at Heart Radio West before becoming the lifestyle intern across Good Housekeeping, Prima and Red magazine. 

Her hobbies include hitting the weights in the gym and going to pole fitness (where she gets countless bruises). On the weekend she loves whipping up new recipes in the kitchen and spending time with her friends and family.