Preheat the oven to 375˚F.

Dice the chorizo and cook in a hot dry pan (there’s a lot of fat in chorizo, no oil is necessary). Cook for 1 to 2 minutes until it's crisp.

Add kale and stir through. Remove from the heat and set aside.

Whisk with eggs and chorizo and kale.

Season with salt and pepper and mix until combined, then add the cheese.

Spoon the mixture evenly into a muffin tray.

Bake for about 20 to 25 minutes or until eggs are cooked.

Cool before serving.