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
40 mins
Total Time
55 mins
Course
Breakfast
Cuisine
British, Mexican
Servings
6
Calories
283 kcal
EQUIPMENT
20 x 26 x 5 cm casserole dish
INGREDIENTS
1x
2x
3x
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10.5 oz / 300g chorizo 6 small chorizo
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1 large garlic clove
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1 red bell pepper cored and diced (150g / 5.5oz)
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1/3 cup / 50g tomatoes chopped or cherry tomatoes quartered
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2 spring onions / scallions green parts only (30g / 1 oz)
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6 large eggs
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1/3 tsp cracked black pepper
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1/4 cup / 60 ml almond milk or 1 tbsp heavy cream mixed with 3 tbsp water
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optional: 1 cup shredded cheddar or mozzarella
To Serve
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1 avocado chopped
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2 tbsp fresh coriander / cilantro chopped
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2 tbsp / 28g coconut yoghurt or sour cream
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1 tsp hot sauce or to taste
INSTRUCTIONS
Preheat the oven to 375F/ 190C / 170C fan.
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 and it starts to release all its lovely oil. 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.
Add the egg mix to the baking tray and stir to combine. Cover with foil and bake in the oven for 30 minutes. If you’ve added cheese, option to top with another 1/2 cup of shredded cheese.
After 30 minutes, remove the tin foil and cook for a further 10 – 15 minutes until the eggs have fully set.
Remove from the oven, top with avocado, chopped coriander, coconut yoghurt or sour cream and hot sauce. Slice and serve
Net Carbs per portion: 4.4g
Storage: Covered in the fridge for up to 3 days.
You can freeze this casserole and reheat in the oven. It will release a little more water if frozen but just soak it up with kitchen paper half way through cooking
NUTRITION
Calories: 283kcal
Protein: 16.2g
Fat: 20.8g
Fiber: 4.3g
Sugar: 2.8g