This Keto Cheesy Chorizo Breakfast Bake is one of my favorite lazy Saturday morning breakfasts. I love to whip this up on a weekend morning and then have it for breakfast all throughout the week. It is so good topped with sour cream and green onions. The cool creaminess of the sour cream compliments the spiciness of the chorizo perfectly. If you are looking for more easy one pot breakfast recipes, check out my Pizza Frittata or my Spicy Sausage and Caramelized Onion Breakfast Bake.
In addition to this Cheesy Chorizo Breakfast Bake, Check out some of my other favorite low carb breakfast recipes:
Cheesy Chorizo Breakfast Bake
- Yield: Makes 8 Servings 1x
- Category: Breakfast Recipes
- Method: baking
Ingredients
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 2 large cloves garlic, minced
- 9 ounces pork chorizo
- 6 large eggs
- 2/3 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 4 ounces cream cheese
- 4 ounces cremini mushrooms, sliced
- sea salt and black pepper, to taste
Instructions
- In a large skillet over medium heat, add the butter, onion and garlic. Sauté until the onions are nice and caramelized, about 20 minutes
- Add the chorizo and mushrooms to the pan and sauté until the chorizo is cooked all the way through and the mushrooms are tender.
- Drain the excess grease from the pan. Reduce heat to low and mix in cream cheese until well combined.
- Crack the eggs into a large mixing bowl and fork whisk. Mix in cheddar and Parmesan cheeses.
- Preheat oven to 350°F.
- Put the chorizo mixture in the bottom of an 8×8 casserole dish. Pour the egg/cheese mixture over top. Mix just slightly until some of the chorizo shows through the egg layer.
- Bake uncovered for 30 minutes.
- Top with sour cream and green onions, if using.
Nutrition
- Calories: 292
- Fat: 23g
- Carbohydrates: 5g net
- Protein: 17g
Keywords: keto breakfast recipes, low carb breakfast recipes, breakfast bake recipe, egg recipes, keto recipes, low carb recipes
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Nicole Smith says
This…looks…stunning! Can’t wait to give it a try!
xx
cheesecakedemons.blogspot.co.uk
Becky Santos says
This was fabulous!! I was worried about it being too eggy but the all the cheese gave it a wonderful crusty, bready feel and taste. A real winner that will be in our dinner rotation…
Corrie Scheuerman says
I tried this recipe today; with a couple of “tweaks”. Instead of the plain cream cheese; I used Philidelphia Sante Fe Blend cooking sauce cream cheese, and added a small can of diced green chilies. It got rave reviews from everybody! I agree that adding the sour cream on top adds a great finish to the casserole. Thanks for a keeper of a recipe!
Florence says
I made this and I have just 3 words. Oh. My. God. This is completely amazing.
Peace Love and Low Carb says
Yay! So happy you liked it. Thank you for taking the time to come back and tell me.
Julie says
This is so good I can’t wait to eat the leftovers. Also used your roasted vegetable recipe the other night and loved it. Thank you for cooking and posting!
Peace Love and Low Carb says
You are so welcome. Happy you are enjoying the recipes!
Kathleen says
Made this morning-YUMMY!! Going to have a hard time limiting to one serving.
k talma says
Just made this, it’s awesome! I didn’t have raw chorizo just a large cooked chorizo sausage, diced it up and cooked as per directions. Fantastic breakfast. Thanks for the recipe.
LCC says
I just made this and was blown away. The flavors and textures go together well – and this is a dish that can travel.
Chunks will be coming to work for lunch this week.
Thank you for sharing.
Korie says
Can we substitute something else for the chorizo?
Peace Love and Low Carb says
Maybe try sausage or even ground beef or turkey
Suzanne says
I used regular Italian sausage, just took the casings off. It was fantastic. I’m spice a wimp.
KIMBERLY CABRERA says
I’ve made this recipe twice now. So amazing!! Thank you.
Alyssa says
My boyfriend is so obsessed with this recipe. I’ve made it for him pretty much every week for the last month. I actually use a muffin pan to make little portable egg muffins that easy to grab and go. The recipe is the perfect amount for 12 egg muffins.
★★★★★
Kay says
Can this casserole be prepared the night before, refigerated and then baked in the morning?
Olga says
This recipe was DELICIOUS 😍 I ate it with fresh cilantro and avacado and mexican sour cream.. so so good!!
★★★★★
Natanya says
AMAZING!!!! Can’t wait to .make a double batch because this 8×8 will not be enough once my family gets to it later today!
Courtney Clough says
(This recipe was AMAZING! I made it for dinner tonight with chorizo that I made about a month ago. I will definitely be making this again.
★★★★★
Kristy says
This recipe was really good. I substituted soy chorizo (12oz.) and used green peppers instead of mushrooms. Also used 8 eggs instead of 6. The cream cheese made it extra creamy. Thanks for the recipe.
★★★★★