- 2 tbsp olive oil
- 1 onion, sliced
- 100g/3½oz pancetta, diced
- 100g/3½oz chorizo, diced
- pinch chilli flakes
- 1 tsp dried oregano
- 150g/5½oz kale or Savoy cabbage, blanched and chopped
- 600g/1lb 5oz cooked stuffing
- 6 medium free-range eggs
- splash full-fat milk
- large pinch smoked paprika
- salt and freshly ground black pepper
- Preheat the oven to 160C/140C Fan/Gas 3.
- Heat the oil in a frying pan over a low-medium heat. Gently fry the onion and smoked pancetta until the onion is soft. Add the chorizo, chilli, oregano, chopped greens and stuffing. Remove from the heat and leave to cool.
- In a jug, mix the eggs and milk together. Season with salt and pepper.
- Half fill eight holes of a muffin tray with the dry mixture and top up with the egg mixture.
- Bake for 20-25 minutes, or until risen and golden. Dust with paprika and serve.