Serves 3

Prep Time: 45 mins


8 medium eggs
¾ cup ricotta
200g shredded halloumi
1 tbsp. fresh and chopped oregano
Salt and pepper
2 chorizo sausages, chopped in small cubes
200g fresh spinach leaves
2 sprigs of spring onions
1 tbsp. coconut oil
150g pancetta
¾ cup shredded coconut
Butter to grease muffin tray


Preheat oven to 180*C and grease muffin tray with butter. Mix the first 5 ingredients in a bowl until you get a smooth and even texture, separate in half in two separate bowls and set aside.

For the spinach and chorizo muffins
Heat a frying pan, once hot add the coconut oil and add the spring onions and cook for 2 minutes. Then add the spinach and cook until wilted. Add the chorizo sausage and continue to cook until golden.

Divide the mixture evenly into 6 cupcake cups, saving the juices in the pan for later. Pour one of the egg mixtures evenly over the 6 muffin cups, until ¾ full.

For the Bacon and Coconut muffins
Re-heat pan (with juices), once hot add pancetta until golden. Add the pancetta and the shredded coconut to the second egg mixture and mix well. Equally divide the mixture in the 6 remaining muffin cups.

Place the cupcake tray in the oven and cook for 15/20mins, check that muffins are cooked through by inserting a toothpick which should remain dry when removed.