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This easy Chorizo and Eggs Recipe makes a wonderful low carb brunch. It comes together easily and is bursting with southwestern flavor!
Did you know that I met my husband in the Southwest? Right in the four corners area, where Colorado, Utah, Arizona, and Mexico meet. We were both interns at an archaeological center near Mesa Verde, and I guess you could say we hit it off.
Over a quarter of a century, numerous careers, several cross-country moves, and three children later, we still have a strong affection for our time there. And a long-standing love of the amazing Mexican and Southwestern cuisine. Chorizo and Eggs was always one of my favorite breakfasts.
I adore Mexican chorizo and try to have some on hand all the time. I often use in Keto Egg Muffins and even sometimes in my Keto Stuffing. And it takes regular old scrambled eggs to the next level!
A Mexican-style keto breakfast recipe
Mexican chorizo and Spanish chorizo are two very different products. They use different spices, and Mexican chorizo is often quite spicy. It’s also sold fresh and either in links or as bulk sausage. Whereas Spanish chorizo is a dried, cured meat that resembles salami or pepperoni in appearance.
To make this Chorizo and Eggs recipe a little more keto-friendly, I keep the onion to a minimum, just to add a little flavor. And of course, I serve it with cauliflower rice or some easy sautéed vegetables, rather than with refried beans and tortillas!
This recipe does take a little longer than regular scrambled eggs, but it’s worth it. And it’s a wonderful high protein breakfast recipe too. It’s a wonderful addition to any brunch menu.
What if you can’t find any chorizo near you? Grab some ground pork and add in your own spices! I found a fabulous chorizo seasoning recipe from my friend Mary of Vindulge.
Ingredient Notes
- Red bell pepper: You can also use yellow, orange or green bell peppers.
- Onion: You can use white or yellow onions.
- Garlic: Always use fresh garlic for a recipe like this, for the best flavor.
- Chorizo: I usually get pork chorizo, as it’s the most common. But chicken chorizo can be delicious too. If they are in links, remove it from the casings and then brown.
- Heavy cream: I always add some heavy cream to scrambled eggs, as it makes them fluffier.
- Cotija cheese: This Mexican cheese is a crumbly aged variety that can be found in many grocery stores. You can also top with some shredded cheddar, if you prefer.
- Kitchen staples: Olive oil, eggs, and salt.
Step by Step Directions
1. Sauté the veggies: Set a large skillet over medium heat and add the oil. Once the oil is shimmering, add the peppers and onions. Sprinkle lightly with salt and sauté until just becoming tender, about 4 minutes. Stir the garlic and cook until fragrant, about 30 seconds.
2. Cook the chorizo: Add the chorizo to the pan and cook, breaking up clumps with a wooden spoon, until mostly cooked through, 7 to 8 minutes.
3. Add the eggs: In a medium bowl, whisk the eggs with the cream until smooth. Reduce the heat to medium low. Pour the eggs into the pan and let cook undisturbed for 1 minute, then use a spatula to lift and turn the mixture toward the center of the pan, allowing the uncooked egg to run toward the edges.
4. Top with cheese: Continue to cook, lifting and turning frequently, until the eggs are cooked through. Sprinkle with the crumbled cheese and chopped cilantro before serving.
Tips for Success
This keto breakfast recipe is straightforward and easy to make. But it’s important not to rush it. Scrambled eggs are better when cooked over medium low heat so they don’t get tough.
For cookware, I recommend a good non-stick or stainless steel skillet. Eggs really tend to stick badly to cast iron. I used a large ceramic coated skillet. If you do choose stainless steel, remember to add more oil and keep the heat low!
If you can’t find any good chorizo near you, just use ground pork and your own spices. I’ve linked to a good seasoning recipe in the recipe notes!
Frequently Asked Questions
Most fresh chorizo sausage is made of pork with paprika and chilies, and has less than 1g carbs per serving. So it’s quite keto-friendly. However, some brands may contain other additives and possibly even sugar, so I recommend reading the labels carefully.
This is a great dish for meal planning your week. Simply cook the dish then divide into individual portions and refrigerate it. You can also freeze individual portions for up to 3 months. Do thaw them first in the refrigerator before reheating.
This keto chorizo and eggs recipe has 5.6g of carbs and 1.5g of fiber per serving. That comes to 4.1g net carbs per serving.
More delcious keto egg dishes
Chorizo and Eggs Recipe
This easy Chorizo and Eggs Recipe makes a wonderful low carb brunch. It comes together easily and is bursting with southwestern flavor!
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Servings: 6 servings
Calories: 398kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium red pepper chopped
- ¼ cup chopped onion
- ¼ teaspoon salt
- 2 cloves garlic, minced
- 1 lb bulk chorizo
- 8 large eggs
- 3 tablespoon heavy cream
- 4 ounces crumbled cotija cheese
Instructions
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Set a large skillet over medium heat and add the oil. Once the oil is shimmering, add the peppers and onions. Sprinkle lightly with salt and sauté until just becoming tender, about 4 minutes. Stir the garlic and cook until fragrant, about 30 seconds.
-
Add the chorizo to the pan and cook, breaking up clumps with a wooden spoon, until mostly cooked through, 7 to 8 minutes.
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In a medium bowl, whisk the eggs with the cream until smooth.
-
Reduce the heat to medium low. Pour the eggs into the pan and let cook undisturbed for 1 minute, then use a spatula to lift and turn the mixture toward the center of the pan, allowing the uncooked egg to run toward the edges.
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Continue to cook, lifting and turning frequently, until the eggs are cooked through. Sprinkle with the crumbled cheese and chopped cilantro before serving.
Notes
Nutrition Facts
Chorizo and Eggs Recipe
Amount Per Serving (1 serving = ⅙th of recipe)
Calories 398
Calories from Fat 259
% Daily Value*
Fat 28.8g44%
Carbohydrates 5.6g2%
Fiber 1.5g6%
Protein 23.7g47%
* Percent Daily Values are based on a 2000 calorie diet.
