? 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 these Chorizo & Cheese Keto 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.
By Luke Hopkins Breakfast, Snack
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- Prep 10 MINS
- Cook 25 MINS
- Yields 20 Mini Bread Rolls
Ingredients
1 pack of Protein 6 Seeds 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)
Directions
1Preheat your oven for at least 15min on 180 degrees.
2Line 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.
3Add the Protein 6 Seeds into a large bowl. Add the cooked chorizo, and the tasty cheese and stir to combine.
4In a smaller bowl whisk together the water, 2 eggs and white vinegar, then pour the wet mix into the dry mix, and combine well.
5Using a regular spoon, portion the mix out into the 20 lined muffin wrappers.
6Bake 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.
