Baked Spanish eggs

Our baked Spanish eggs are in essence mini frittatas, full of Spanish flavours and high in protein, these are a perfect breakfast, picnic or lunch snack.

  • Prep Time

    15 Minutes
  • Cook Time

    15 Minutes
  • Serves

    6 People


  • 8 eggs
  • 2 smoked chorizo sausages, diced aprox. 1cm
  • 2 medium sized cooked waxy potatoes (Dutch Creams or Nicolas),diced aprox. 1cm
  • 1 medium red capsicum, deseeded and cut into small strips
  • 2 cups packed baby spinach leaves, washed
  • 2 medium cloves garlic, crushed
  • 2 teaspoons of fresh thyme leaves, chopped or 1 teaspoon of dried thyme leaves
  • ½ cup strong flavoured Cheddar, grated
  • sea salt and freshly ground black pepper

You'll Need

  • 12 Multix Muffin Wraps


  1. Preheat the oven to 180°C.
  2. Line a muffin pan with 12 Multix muffin wraps.
  3. Using a large frying pan on a medium heat, fry the chorizo, capsicum and potato until they start to brown. Lower the heat to medium low, add the garlic and thyme and cook gently for a minute until fragrant and just starting to soften. Add the washed spinach leaves and cook until just wilted. Remove from the heat.
  4. Break all 8 eggs into a bowl and beat well, season with salt and pepper to taste and beat again.
  5. Divide the chorizo and spinach mix between the 12 muffin wraps. Using a ladle or small jug pour the egg mix evenly between the muffin wraps and top each one with a little grated Cheddar cheese.
  6. Place straight in the oven and bake for 12-15 minutes until cooked through and slightly risen.
  7. Serve immediately warm or later cold for a picnic or in lunch boxes.

Tip: If you want to avoid carbohydrates, substitute the potato for 1 medium diced zucchini.

Hot Tip: The Multix muffin wraps give this dish a real café look and make this individual frittata style dish easy to make and eat.