
Keto Chorizo Breakfast Casserole
This fabulous brunch dish or week’s worth of grab-and-go breakfast can be spiced up by subbing the Mexican-style chorizo for hot chorizo. Need more fat macros? Add a side of avocado! Recipe from Keto-Mojo
Ingredients
- 1 tbsp butter room-temperature, divided
- 8 oz chorizo sausage Mexican-style, casing removed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 green onions thinly sliced
- 6 large eggs
- 1/2 cup sour cream
- salt
- pepper
- 1/2 cup cheddar cheese shredded
- 1/2 cup pepper jack cheese shredded
- 4 oz diced green chiles canned, drained
- 1 plum tomato seeded and diced
Instructions
- Preheat oven to 350°F (175°C) degrees. Grease a 9-inch-square baking dish with 1 tablespoon of the butter.
- In a medium skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the chorizo, garlic powder, and onion powder. Cook, breaking the sausage up with a wooden spoon until the sausage is browned and crumbly, 3-5 minutes. Remove from the heat and stir in the green onions. Set aside.
- In a large bowl, whisk the eggs with the sour cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the cheddar cheese, jack cheese, diced chiles, and tomato. Add the sausage, stir to combine, and pour into the prepared baking dish. Bake until set and cooked through and the top is slightly golden and puffy, 30 to 35 minutes. Let cool for 5 minutes. Serve.
Nutrition
Nutrition Facts
Keto Chorizo Breakfast Casserole
Amount per Serving
Calories
403
% Daily Value*
Fat
32
g
49
%
Saturated Fat
18
g
113
%
Cholesterol
369
mg
123
%
Sodium
1268
mg
55
%
Potassium
263
mg
8
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
23
g
46
%
Vitamin A
1463
IU
29
%
Vitamin C
24
mg
29
%
Calcium
309
mg
31
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.