This keto chorizo and eggs are a perfect way to start your day. It's loaded with flavor, protein and is insanely low carb. You need only 4 simple ingredients for this keto recipe - the rest is your imagination.
Moreover, this breakfast recipe is a time-saver - you need to devote only 20 minutes of your time in the morning. Or you can cook it at night and just reheat it whenever you wish to serve it. And if you get any leftovers, you can turn them into keto breakfast tacos.
If you think that bacon and eggs are the only delicious breakfast you can have on keto, you're terribly wrong. Truth be told, I like these low-carb chorizo eggs even more, which is why my whole family eats them quite frequently for breakfast.
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Is Chorizo Keto Friendly?
To be short - YES, chorizo is keto-friendly. However, you cannot eat it all the time since it is quite high in calories and sodium; therefore, it's not as healthy as you might think.
One serving of chorizo (1 oz) has around 0.5 grams of carb. This makes it totally compatible with the keto diet. But since it has 129 calories and 350 mg of sodium, you shouldn't eat it every day.
Keto Chorizo and Eggs Ingredients
The main reason why I like this keto chorizo and eggs recipe is that you need only four ingredients to make it. Therefore, it's a perfect option for those mornings when you have only a few ingredients and are pressed for time.
So here's what you need to make this keto breakfast:
- Pork chorizo
- Shredded cheese
Most stores have a few different types of chorizo. But when choosing it for this recipe, I usually just go with Mexican chorizo. It is loaded with flavor and crumbles up perfectly.
Mushrooms are not the only vegetables that can be added to this recipe. If you want, you can also add some chopped bell pepper, diced onions, or even spinach.
And when it comes to choosing the shredded cheese kind, just go with anything you have in your fridge. I've tried making these keto chorizo eggs with almost all shredded cheese kinds (shredded mozzarella, shredded cheddar cheese, etc.), and I must say they all taste incredibly delicious.
If you want, you can also add some more salt and pepper to this chorizo and eggs. But usually, there's enough salt in the chorizo sausage, so be very careful when adding it.
Sometimes my husband wants a spicy breakfast. So when I make this keto chorizo and eggs, I just add some hot sauce or red pepper flakes into it.
How to Make Keto Chorizo and Eggs
There is nothing complicated in making keto chorizo and eggs. Just place a skillet over medium heat and throw in the chorizo. Constantly stir it to make sure that it crumbles up, then add the mushrooms, and cook everything together. Once everything's fully cooked, pour in the beaten eggs with shredded cheese and cook for a few more minutes.
That's it! Serve it any way that you prefer. If you need some help choosing how to serve keto chorizo and eggs, move on to the next section of the article.
Sometimes instead of making this keto chorizo and eggs on a skillet, I make a casserole out of it and bake it in the oven. To do it, just mix together all of the ingredients, and place them in a baking dish. Then bake in the oven preheated to 400 degrees F for about 15-20 minutes.
When I'm in a hurry, I serve these keto chorizo eggs straight from the skillet as is. But if you have more free time, here are some amazing serving ideas for this delicious keto breakfast:
- Garnish it with some fresh parsley and serve with low carb tortilla;
- Serve it with some keto salsa on the side;
- With some sour cream on the top of it;
- With fresh or steamed keto-friendly veggies;
- Sprinkle the chorizo eggs with some chopped green onion;
- With some fried cauliflower rice;
If you have any low-carb chorizo and eggs leftovers, you can use them to make these amazing keto cheese shell tacos.
You can store the cooked low-carb chorizo and eggs in an airtight container in your refrigerator for up to 2-3 days. Then whenever you want to serve it, just reheat it in your microwave or on a skillet.
I don't like to freeze this keto chorizo and eggs, but you can certainly do it if you want to. Since it takes only 20 minutes to cook it, I preferred to eat it fresh out of the skillet.
Keto Chorizo and Eggs
- 6 oz pork chorizo
- 6 large eggs beaten
- 4 oz mushrooms sliced
- ½ cup mozzarella shredded
- salt and pepper to taste
- On a skillet over medium heat, cook the chorizo until browned for about 5-10 minutes (use a spoon or spatula to break it up into small pieces).
- Add the sliced mushrooms and cook for 5 more minutes.
- Beat the eggs together with the shredded cheese in a bowl and add them into the skillet. Stir occasionally until fully cooked. Add some salt and ground pepper to taste.
- Garnish with parsley and serve immediately.