You’ll love the bold flavours in this Mexican-inspired keto breakfast casserole! This easy dairy free and low carb recipe contains chorizo, plenty of vegetables and is topped with avocado, cilantro and a generous glug of (optional) hot sauce. Only 15 minutes prep and great for a weekend brunch or weekday lunch boxes!
Here’s a question I often hear:
What can I eat for breakfast on a keto diet?
Well, my go-to keto breakfast options are
- a black coffee (and nothing else)
- these Almond Cream Cheese Keto Pancakes
Eggs are GREAT. However, sometimes simple scrambled or fried eggs are just not EXCITING enough.
Which is exactly where this breakfast casserole comes in!
Will minimal hands-on cooking time it’s super easy to make and absolutely delicious. Eggs and chorizo are a match made in heaven. I’m hungry for it again just writing this!
The great thing about this casserole is that you can easily make it ahead and either reheat or bake on the day. It’s delicious hot AND cold. Oh, and don’t miss my gazillion recipe variations further on in the post!
How to make a Mexican-style Keto breakfast casserole – step by step:
First of all, here’s everything you need. I just love all the vibrant colours!
Quick note here: You can use a handful of FROZEN SPINACH instead of fresh. In this case, defrost before using and squeeze as much liquid out of it as possible.
Let’s get started, shall we?
1.) 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.
2.) Add the garlic and fry for 30 seconds.
Then 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…
4.) …and squeeze out the water.
Tip: Freeze the zucchini liquid in an ice cube tray and use it in your next soup!
5.) Crack the eggs into a glass jug. Add the almond milk and seasoning. Whisk with a fork.
Option to add 1/2 cup of grated cheese if you like.
6.) Add the chorizo mix, zucchini, tomatoes, spinach and green onions to a baking dish.
Pour the egg mix into the baking tray and stir to combine. (If you’ve added cheese, option to top with another 1/2 cup of shredded cheese.)
Cover with foil (don’t skip this step!!!!!) and bake in the oven for 30 minutes. Then remove the tin foil and cook for a further 10 – 15 minutes until the eggs have fully set.
Remove from the oven, top your keto breakfast casserole with avocado, chopped coriander, coconut yoghurt or sour cream and hot sauce. Slice and serve!
The single most important thing is to SQUEEEEZE all liquid out of your zucchini. A cheese cloth, muslin or even a regular kitchen towel will work.
It’s a little messy, but so worth it. Squeeze, and when you think you’re done, squeeze some more. You’ll be surprised how much liquid the zucchini will release.
You should end up with around 1 cup of shredded zucchini and squeeze at least 100ml of liquid out of it.
Choose a good quality preservative free raw chorizo.
I got mine from Waitrose but any good butchers should do a preservative and grain free chorizo. Just make sure you check it doesn’t contain bread crumbs or sugar.
No added Salt
You probably noticed I haven’t added any salt to the recipe. That’s because chorizo is naturally salty and I don’t think it needs it but feel free to add a little if you like.
Low carb breakfast casserole variations
There are gazillion variations to vary this recipe. This will be a departure from the Mexican theme, but hey, no hard feelings.
You could replace the chorizo with breakfast sausage or any ground meat (turkey, beef, chicken, lamb…) of your liking.
Unlike the chorizo, any of those will need a little seasoning, so get out that salt and pepper, Italian herbs, taco seasoning, you name it.
Next, vegetables. Loads of options here. Broccoli or cauliflower work well, as would kale. Pan-fry these at the same stage as the peppers.
You can also add any oven-roasted veggies, from aubergine to pumpkin or even fennel.
I wanted my casserole to be dairy free, that’s why I omitted cheese and topped the dish with coconut yoghurt instead of sour cream.
If you don’t mind dairy, feel free to use sour cream and add cheese in and on top of the casserole as directed (because it does taste great!). A mild cheddar is always good, as would be Monterey Jack, gouda or even mozzarella.
How to freeze your Mexican breakfast casserole
You’ve got two options here: Either you prepare your casserole and freeze before baking.
When you’re ready to eat it, thaw overnight in the fridge. Before putting it in the oven, let the dish come to room temperature for about 30 minutes.
Alternatively, you can also freeze the casserole AFTER you have baked it. This is obviously useful for any leftovers.
It will release a little more water if frozen but just soak it up with kitchen paper half way through cooking.
More Mexican favourites on Sugar Free Londoner:
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Keto Mexican Breakfast Casserole
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- 20 x 26 x 5 cm casserole dish
- 10.5 oz / 300g chorizo 6 small chorizo
- 1 large garlic clove
- 1 red bell pepper cored and diced (150g / 5.5oz)
- 1 medium zucchini grated (200g / 7 oz ). Makes circa 1 cup squeezed
- 1/3 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
- 1/3 tsp cracked black pepper
- 1/4 cup / 60 ml almond milk or 1 tbsp heavy cream mixed with 3 tbsp water
- optional: 1 cup shredded cheddar or mozzarella
- 1 avocado chopped
- 2 tbsp fresh coriander / cilantro chopped
- 2 tbsp / 28g coconut yoghurt or sour cream
- 1 tsp hot sauce or to taste
- 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.
- Place the grated zucchini in a muslin cloth and squeeze out the water.
- Add the chorizo mix, zucchini, tomatoes, spinach and green onions to a baking dish. Mix well.
- Crack the eggs into a glass jug. Add the almond milk and seasoning. Whisk with a fork. Option to add 1/2 cup of grated cheese if you like.
- 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
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