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lifting a slice of chorizo breakfast casserole topped with avocado out of a casserole dish
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Keto Mexican Breakfast Casserole

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

Equipment

  • 20 x 26 x 5 cm casserole dish

Ingredients

  • 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
  • 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
  • tsp cracked black pepper
  • ¼ cup / 60 ml almond milk or 1 tbsp heavy cream mixed with 3 tbsp water
  • optional: 1 cup shredded cheddar or mozzarella

To Serve

  • 1 avocado chopped
  • 2 tbsp fresh coriander / cilantro chopped
  • 2 tbsp / 28g coconut yoghurt or sour cream
  • 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.
  • 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 ½ 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 ½ 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

Notes

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 | Total Carbohydrates: 8.7g | Protein: 16.2g | Fat: 20.8g | Saturated Fat: 6.7g | Fiber: 4.3g | Sugar: 2.8g