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Gluten-Free Breakfast Omelette Muffins with Spinach and Chorizo

Name: Gluten-Free Breakfast Omelette Muffins with Spinach and Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: American-inspired
Ingredients: 8 large eggs; 1/4 cup unsweetened almond milk (or preferred dairy-free milk); 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 4 ounces gluten-free-labeled fresh pork chorizo sausage, casing removed and crumbled; 1 cup fresh spinach, roughly chopped; 1/2 small red bell pepper, finely diced; 1/4 cup chopped green onions (green and white parts); 2 tablespoons fresh cilantro, chopped (optional); 1 teaspoon olive oil or avocado oil (for cooking chorizo)

By Freeflourish Editorial TeamPublished Apr 20, 2026 | Updated Oct 17, 2026

American-inspired 60 mins glutenfreelowcarbfamilyfriendlykidfriendlyeasyquickrecipesbreakfastmealprep

Baked egg muffins with cooked chorizo, spinach, red pepper and green onion. Use gluten-free-labeled packaged ingredients for the gluten-free version. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 30 minutes; additional elapsed time 15 minutes; total about 60 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Gluten-Free Breakfast Omelette Muffins with Spinach and Chorizo

Prep 15 min

Cook 30 min

Total 60 min

Servings 8

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 8

8 large eggs
1/4 cup unsweetened almond milk (or preferred dairy-free milk)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
4 ounces gluten-free-labeled fresh pork chorizo sausage, casing removed and crumbled
1 cup fresh spinach, roughly chopped
1/2 small red bell pepper, finely diced
1/4 cup chopped green onions (green and white parts)
2 tablespoons fresh cilantro, chopped (optional)
1 teaspoon olive oil or avocado oil (for cooking chorizo)

FreeFlourish gluten-free gluten-free omelette muffins with spinach and chorizo ingredients

Instructions

Preheat your oven to 350 degrees F. Lightly grease a standard 12-cup muffin tin with cooking spray or oil.
In a medium skillet over medium heat, add olive oil. Crumble in the chorizo and cook for about 5 minutes until browned and cooked through, stirring occasionally. Check the sausage reaches 160 F (71 C).
Add the diced red bell pepper and cook for another 2 minutes until slightly softened. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, crack the eggs. Whisk together with almond milk, sea salt, black pepper, garlic powder, and smoked paprika until fully combined and slightly frothy.
Fold in the chopped spinach, green onions, cilantro (if using), and the cooked chorizo and peppers.
Pour the mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until the muffins are set and lightly golden on top. A toothpick inserted into the center should come out clean. Check the centers reach 160 F (71 C).
Remove from oven and let cool for 5 minutes, then carefully run a knife around each muffin to loosen and remove from the tin.
Serve warm, or allow to cool completely and refrigerate in an airtight container for up to 4 days. These muffins freeze well for up to 1 month and reheat quickly in the microwave.
Serve as an egg breakfast or snack.

FreeFlourish gluten-free omelette muffins with spinach and chorizo finished dish

Tips

Allergen Overlap Note

Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces, dedicated utensils, and fresh parchment or cookware when preparing gluten-free omelette muffins with spinach and chorizo for someone with celiac disease.

Texture Expectations

Keep the muffins airy at the edges and softly set in the center. Bake from equal batched cups so they cook evenly and don’t pull away from pan sides.

Dining With Non-GF Family Note

Fill muffin cups evenly as directed in the method, and keep regular breakfast breads or granola in a separate area. The oven-safe tins make serving with mixed diets easy.

Timing note

Allow for chorizo cooking, pepper cooking, cooling, mixing, 18-20 minutes baking and 5 minutes cooling.

Storage

Refrigerate promptly in a covered container for up to 4 days. Reheat portions to 165 F (74 C).

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Gluten-Free Breakfast Omelette Muffins with Spinach and Chorizo

Recipe Details

Ingredients

Instructions