Recipe

Keto Breakfast Casserole (Mexican Style!)

A hearty Mexican-inspired egg casserole loaded with spicy chorizo, fresh vegetables, and bold toppings that's perfect for feeding a crowd.

Keto Breakfast Casserole (Mexican Style!)

Total time

55 min

Servings

6

Net carbs

4.4g

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Ingredients

What you need

Adjust servings

6 servings
6
  • 10 ½ oz / 300g chorizo (4 chorizo sausages)
  • 1 large garlic clove
  • 1 red bell pepper (cored and diced (150g / 5.5oz))
  • 1 medium zucchini (grated (200g / 7 oz ). Makes 1 cup shredded and squeezed zucchini)
  • ⅓ cup / 50g tomatoes (chopped or cherry tomatoes quartered)
  • 1 cup / 30g fresh spinach
  • 2 spring onions / scallions (green parts only (30g / 1 oz))
  • 6 large eggs
  • ¼ cup / 60 ml almond milk (or use heavy cream)
  • ⅓ tsp cracked black pepper
  • optional: (1 cup shredded cheddar, Gluda or Monterey Jack)
  • 1 avocado (chopped)
  • 2 tbsp fresh coriander / cilantro (chopped)
  • 2 tbsp / 28g coconut yoghurt ( or sour cream)
  • 1 tsp hot sauce (or to taste )

Instructions

How to cook it

Prep timer

55:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. Preheat the oven to 425F and line or lightly grease the pan you plan to use.
  2. 1. Heat your oven to 375°F. Remove casings from chorizo sausages and cook the meat in a skillet over medium heat, crumbling with a spatula, for 4-5 minutes until nearly done. Stir in minced garlic for 30 seconds, then add diced bell pepper and continue cooking 2 minutes more until peppers soften and chorizo is fully cooked.
  3. 2. Shred the zucchini and wrap in a clean kitchen towel or muslin, squeezing firmly to remove excess moisture.
  4. 3. Whisk eggs, almond milk, and black pepper together in a measuring cup or bowl. If using cheese, stir half of it into the egg mixture.
  5. 4. Combine the cooked chorizo mixture, squeezed zucchini, chopped tomatoes, spinach, and sliced green onion tops in your baking dish. Pour the whisked eggs over everything and sprinkle remaining cheese on top if desired.
  6. 5. Cover the dish with foil and bake 30 minutes, then uncover and bake an additional 10-15 minutes until eggs are completely set.
  7. Cook eggs just until set so they stay tender instead of rubbery.
  8. 6. Garnish with diced avocado, fresh cilantro, coconut yogurt or sour cream, and hot sauce before slicing and serving.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Sugar Free Londoner · IMPORTED

https://diet.driv.space/recipes/keto-breakfast-casserole-mexican-styleSugar Free Londoner reference: https://sugarfreelondoner.com/keto-breakfast-casserole-mexican/

Rated 5/5 from 10 ratings on Sugar Free Londoner. Method rewritten in-house; see source for the publisher's original.