Chorizo and Pepper Egg Muffin Cups- Keto and Low Carb

chorizo pepper egg muffin cups

These little egg muffin cups are perfect for those busy mornings when you need to grab breakfast and go!  Easy to assemble, they are full of flavor, with a little spicy kick.  Change things up from the traditional scrambled eggs breakfast, and give these a try!

Ingredients

12 whole eggs

1 cup ground chorizo sausage, browned

1/2 cup roasted red peppers, peeled and chopped

1/2 cup frozen spinach, thawed, chopped and drained

1/4 cup heavy cream

1 cup shredded cheddar cheese

1 teaspoon dried cilantro (or 2 teaspoons fresh)

1 teaspoon garlic salt

1/4 teaspoon Cayenne pepper

Preparation

Preheat oven to 375F

Add the eggs to a bowl and beat using an immersion blender, whisk or fork.

Add in the remaining ingredients and mix by hand.

Add in the heavy cream, cilantro, garlic salt and cayenne pepper.  Continue mixing until well combined.

Scoop into a silicone muffin liners or a muffin pan sprayed with nonstick spray.

Bake 18-20 minutes or until eggs are set.

chorizo pepper egg muffin cups

Chorizo & Pepper Egg Muffin Cups - Keto and Low Carb

Makes 18 Muffin Cups/9 Servings

Macros: Fat 24 grams – Protein 18 grams – Carbs (net) 2 grams


Chorizo and Pepper Egg Muffin Cups- Keto and Low Carb
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
These little egg muffin cups are perfect for those busy mornings when you need to grab breakfast and go!  Easy to assemble, they are full of flavor, with a little spicy kick.  Change things up from the traditional scrambled eggs breakfast, and give these a try!
Course: Breakfast
Servings: 9
Ingredients
  • 12 whole eggs
  • 1 cup ground chorizo sausage, browned
  • 1/2 cup roasted red peppers, peeled and chopped
  • 1/2 cup frozen spinach, thawed, chopped and drained
  • 1/4 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 teaspoon dried cilantro (or 2 teaspoons fresh)
  • 1 teaspoon garlic salt
  • 1/4 teaspoon Cayenne pepper
Preparation
  1. Preheat oven to 375F
  2. Add the eggs to a bowl and beat using an immersion blender, whisk or fork.  Add in the heavy cream, cilantro, garlic salt and cayenne pepper.  Continue mixing until well combined.
  3. Add in the remaining ingredients and mix by hand.  Scoop into a silicone muffin liners or a muffin pan sprayed with nonstick spray.
  4. Bake 18-20 minutes or until eggs are set.

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