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Keto Breakfast Casserole (Mexican Style!)
5 from 27 votes

Keto Breakfast Casserole (Mexican Style!)

The Keto Breakfast Casserole combines chorizo, vegetables like grated zucchini, red bell pepper, spinach, and tomatoes, baked with eggs and almond milk to create a protein-rich, low-carb breakfast. Topped with avocado, cilantro, sour cream, and hot sauce, it offers a spicy, flavorful start to the day with Mexican-inspired elements.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6
Calories: 283 kcal
Course: Breakfast
Cuisine: Mexican, British

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

    Cup of Yum
  1. Preheat the oven to 375F/ 190C.
  2. 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.
  3. Place the grated zucchini in a muslin cloth and squeeze out the water.
  4. Crack the eggs into a jug. Add the almond milk and pepper. Whisk with a fork. Option to add ½ cup of grated cheese.
  5. 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.
  6. Cover the casserole with aluminium foil and bake in the oven for 30 minutes.
  7. Remove the tin foil and cook for a further 10 - 15 minutes or until the eggs have fully set.
To Serve
  1. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 283

% 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.