Mexican Breakfast Casserole - Keto:Low Carb
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Mexican Breakfast Casserole - Keto/Low Carb

Meal prep for breakfast with this flavorful and slightly spicy chorizo, poblano pepper and cheese casserole!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Servings: 8
Calories: 515kcal
Author: Keto Cooking Christian

Ingredients

  • 12 whole eggs
  • 1 pound ground chorizo sausage
  • 2 cups shredded cheddar cheese divided
  • 1/2 cup roasted poblano peppers chopped
  • 1/4 cup onions minced
  • 1/3 cup diced tomatoes
  • 1/3 cup heavy cream
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper optional
  • 2 tablespoons fresh cilantro chopped (plus extra for garnish)
  • Optional: top with queso fresco and fresh sliced avocado

Instructions

  • Turn the oven on broil. Add the poblano peppers (I used 2 mediuto a sheet pan lined with foil and lightly coat in olive oil.
  • Roast them in the oven until the skins are charred. Remove and place in a glass bowl and cover with plastic wrap for a few minutes. This will make the skins much easier to peel off. Then, peel the skins, remove the seeds, and chop. Turn the oven temperature down to 350F.
  • Cook the chorizo sausage in a skillet until browned. While the chorizo is browning, add the eggs to a mixing bowl and mic well using a hand mixer, immersion blender or hand whisk.
  • Drain the chorizo, remove and add to the bowl with the eggs. Sauté the onions for a few minutes, then add to the egg mixture along with the remains ingredients, reserving 1 cup of the shredded cheese.
  • Pour into a 9 x 13 casserole baking dish that’s been sprayed with non-stick spray. Top with the remaining shredded cheese. Bake for 30-35 minutes or until the eggs have set. Allow to cool slightly before cutting into.
  • Optional: Top with more chopped fresh cilantro, sliced avocado and crumbled queso fresco before serving.

Notes

Macros do not include the optional queso fresco and avocado toppings.

Nutrition

Calories: 515kcal | Carbohydrates: 4g | Protein: 31g | Fat: 42g | Saturated Fat: 18g | Fiber: 1g | Sugar: 1g