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!
Servings: 6
Calories: 283kcal
Equipment
- 20 x 26 x 5 cm casserole dish
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
- 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
Net Carbs per portion: 4.4g
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.
Nutrition
Calories: 283kcal | Total Carbohydrates: 8.7g | Protein: 16.2g | Fat: 20.8g | Saturated Fat: 6.7g | Fiber: 4.3g | Sugar: 2.8g
