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0 from 27 votes

Keto Breakfast Casserole (Mexican Style!)

This Mexican-style Keto Breakfast Casserole was a total winner in our house. It’s the perfect Sunday brunch the whole family will enjoy, whether they follow a low carb diet or not. Delicious hot or cold!

Prep Time
15 mins
Cook Time
15 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 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 teaspoon cracked black pepper
  • Optional: 1 cup shredded cheddar, Gluda or Monterey Jack
To Serve
  • 1 avocado chopped
  • 2 tablespoon Fresh coriander / cilantro chopped
  • 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
    Cup of Yum
  1. Top with chopped avocado, cilantro, yoghurt or sour cream and hot sauce. Slice and serve.

Notes

  • Net Carbs per portion: 4.4g
  • Net Carbs
  • per portion
  • :
  • 4g
  • Storage: Covered in the fridge for up to 3 days or freeze for up to 3 months. Defrost in the fridge overnight. It will release a little liquid when it defrosts. Pat the top dry with a little kitchen paper and pop it in the oven to reheat.
  • Storage: Covered in the fridge for up to 3 days or freeze for up to 3 months.
  • Defrost in the fridge overnight. It will release a little liquid when it defrosts. Pat the top dry with a little kitchen paper and pop it in the oven to reheat.

Nutrition Information

Calories 283kcal (14%) Total Carbohydrates 8.7g Protein 16.2g (32%) Fat 20.8g (32%) Saturated Fat 6.7g (34%) Fiber 4.3g (17%) Sugar 2.8g (6%)

Nutrition Facts

Serving: 6Serving

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.