Chorizo & Cheese Keto Bread Rolls
? Yep, that's the drool emoji, and it will be an accurate representation of you when you smell these cooking in the oven ?This recipe is incredibly easy to make and the Bread Rolls taste so damn good. They're perfect just munching on them as little snacks, or you could easily cut one in half and use it as a mini bread roll or dinner roll.
20 Mini Bread Rolls
1 packet of 6 Australia Seeds Protein Bread Mix 200g of tasty cheese, grated 200g of chorizo, diced into 1cm cubes and pan-fried 1 ¾ cup water 2 eggs 20ml white vinegar Herbs or Chilli flakes to taste (optional)
Preheat your oven for at least 15min on 180 degrees. Line a large muffin tray with 20 cafe-style muffin wrappers. These are made from baking paper, not the cupcake ones made from paper. Note: If you have a silicon muffin tray you don't need to line the tray. Add the Protein Bread Mix into a large bowl. Add the cooked chorizo, and the tasty cheese and stir to combine. In a smaller bowl whisk together the water, 2 eggs and white vinegar, then pour the wet mix into the dry mix, and combine well. Using a regular spoon, portion the mix out into the 20 lined muffin wrappers. Bake for 20-25 minutes or until the muffins are starting to go golden brown on top. Then remove from the oven and place them on a cooling rack.