Keto Breakfast Casserole (Mexican Style!)
User Reviews
5
Keto Breakfast Casserole (Mexican Style!)
Description
Keto Breakfast Casserole (Mexican Style!) begins by cooking chorizo with garlic and diced bell pepper, then mixing in grated and drained zucchini, tomatoes, spinach, and green onions. This vegetable and meat mixture is combined with whisked eggs seasoned with black pepper and almond milk, and optionally cheddar cheese, then baked until set. The baking process yields a firm, moist casserole that holds together well with a balance of spicy and fresh vegetable flavors.
The casserole is served topped with fresh chopped avocado, cilantro, a dollop of coconut yogurt or sour cream, and a dash of hot sauce, adding creaminess, brightness, and heat. The result is a hearty meal that can satisfy a low-carb or ketogenic diet.
Leftovers can be refrigerated for up to three days or frozen for three months; when reheating, pat off any released liquid and warm in the oven to restore texture.
Ingredients
- 10.5 oz / 300g chorizo 4 chorizo sausages
- 1 garlic large clove
- 1 red bell pepper cored and diced (150g / 5.5oz)
- 1 zucchini grated (200g / 7 oz ). Makes 1 cup shredded and squeezed zucchini, medium
- ⅓ cup / 50g tomato chopped or cherry tomatoes quartered
- 1 cup / 30g spinach fresh
- 2 spring onions green parts only (30g / 1 oz, or scallions
- 6 egg large
- ¼ cup / 60 ml almond milk or use heavy cream
- ⅓ teaspoon black pepper cracked
- Optional: 1 cup shredded cheddar, Gluda or Monterey Jack
To Serve
- 1 avocado chopped
- 2 tablespoon Coriander chopped, also known as cilantro
- 2 tbsp / 28g coconut yoghurt or sour cream
- 1 teaspoon hot sauce or to taste
Instructions
- Preheat the oven to 375F/ 190C.
- Remove the skins from the chorizo using a sharp knife. Sauté the meat in a non-stick frying pan or cast iron skillet, breaking it up with a spatula until cooked through, about 4 - 5 minutes. Add the garlic for 30 seconds. Add the peppers and fry for a further 2 minutes, or until they begin to soften and the chorizo is cooked through.
- Place the grated zucchini in a muslin cloth and squeeze out the water.
- Crack the eggs into a jug. Add the almond milk and pepper. Whisk with a fork. Option to add ½ cup of grated cheese.
- Add the chorizo mix, zucchini, tomatoes, spinach and green onions to a baking dish. Pour over the whisked egg mixture. Option to top with another ½ cup of shredded cheese.
- Cover the casserole with aluminium foil and bake in the oven for 30 minutes.
- Remove the tin foil and cook for a further 10 - 15 minutes or until the eggs have fully set.
To Serve
- Top with chopped avocado, cilantro, yoghurt or sour cream and hot sauce. Slice and serve.
Notes
- This casserole contains approximately 4.4 grams net carbs per serving, supporting low-carb eating plans.
- Store leftovers covered in the refrigerator for up to three days or freeze for up to three months.
- When thawing frozen portions, expect some liquid separation; pat dry before reheating in the oven to regain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Total Carbohydrates | 8.7g | 3% |
| Protein | 16.2g | 32% |
| Fat | 20.8g | 32% |
| Saturated Fat | 6.7g | 34% |
| Fiber | 4.3g | 17% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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