37+ Quick & Easy Keto Breakfast Chorizo Recipes to Fuel Your Mornings

If you’re a keto enthusiast or simply looking for low-carb breakfast ideas that pack a punch of flavor, chorizo is a game-changer.

This smoky, spicy sausage elevates every dish it touches, offering a rich, satisfying start to your day.

Whether you prefer skillet meals, casseroles, or creative twists like stuffed vegetables, chorizo pairs beautifully with keto-friendly ingredients like eggs, cheese, and fresh vegetables.

In this post, we’ve compiled 37+ incredible keto breakfast chorizo recipes that are sure to inspire your next meal.

From quick weekday options to more elaborate weekend indulgences, there’s something here for every craving and skill level in the kitchen.

Let’s dive in and spice up your keto mornings!

37+ Quick & Easy Keto Breakfast Chorizo Recipes to Fuel Your Mornings

Chorizo is a versatile and flavorful ingredient that fits perfectly into a keto lifestyle.

With these 37+ breakfast recipes, you’ll never run out of ideas to keep your meals exciting, satisfying, and aligned with your dietary goals.

Whether you’re in the mood for a hearty casserole, a quick scramble, or something more creative like stuffed avocados, these recipes showcase the best ways to enjoy chorizo while staying low-carb.

Start your mornings right with these delicious and easy-to-make dishes, and let chorizo bring a burst of bold flavor to your breakfast routine!

Keto Chorizo Egg Scramble

A hearty and flavorful breakfast to kickstart your day, this chorizo egg scramble combines protein-packed eggs with the rich spices of chorizo, offering a low-carb and satisfying meal. Perfect for those busy mornings when you need a quick, filling option.

Ingredients:

• 4 oz chorizo sausage, casing removed
• 4 large eggs
• 2 tbsp heavy cream
• 1 tbsp olive oil
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a nonstick skillet over medium heat. Add the chorizo, breaking it apart with a spatula, and cook until browned, about 5 minutes.
2. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
3. Lower the heat to medium-low and pour the egg mixture over the cooked chorizo. Stir gently as the eggs cook, ensuring they stay soft and creamy.
4. Sprinkle the cheese over the eggs and let it melt slightly before removing the pan from heat.
5. Serve hot, garnished with fresh cilantro.

This dish is a perfect example of how a simple, keto-friendly breakfast can also be deeply satisfying. The combination of creamy eggs and bold chorizo creates a comforting and flavorful start to your day.

Keto Chorizo Breakfast Bowl

A versatile and customizable breakfast bowl that combines chorizo, avocado, and fresh vegetables for a nutrient-dense, delicious meal. This recipe is ideal for meal prepping or creating a filling breakfast packed with healthy fats and protein.

Ingredients:

• 4 oz chorizo sausage
• 2 large eggs
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 cup spinach or mixed greens
• Salt and pepper to taste

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the chorizo and cook until browned, about 5 minutes.
2. Remove the chorizo from the pan, leaving the oil behind. Add spinach to the skillet and sauté until wilted.
3. In a separate small pan, fry the eggs to your desired doneness (sunny side up or over easy works well).
4. Assemble your bowl by layering the sautéed spinach, cooked chorizo, and fried eggs. Add the sliced avocado and cherry tomatoes on top.
5. Season with salt and pepper and serve warm.

This breakfast bowl is a powerhouse of flavors and nutrients, combining the rich spiciness of chorizo with the creamy texture of avocado. It’s a fantastic way to stay on track with your keto goals while enjoying a restaurant-quality meal.

Keto Chorizo and Cauliflower Hash

This keto-friendly take on a classic hash uses cauliflower as a low-carb base, perfectly complemented by the smoky and spicy flavor of chorizo. It’s a wholesome and satisfying breakfast that will keep you energized throughout the morning.

Ingredients:

• 4 oz chorizo sausage
• 1 cup riced cauliflower
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 2 tbsp olive oil
• 1/4 tsp smoked paprika
• 2 large eggs
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chorizo, breaking it into small pieces, and cook until browned. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onion and red bell pepper until softened, about 3-4 minutes.
3. Add the riced cauliflower to the skillet, stirring to combine. Season with smoked paprika, salt, and pepper. Cook for 5-7 minutes until the cauliflower is tender.
4. Return the chorizo to the skillet, mixing it with the cauliflower hash.
5. In a separate pan, fry the eggs to your preference. Serve the hash topped with the fried eggs and garnished with fresh parsley.

This cauliflower hash is a flavorful and creative way to enjoy a classic breakfast without the carbs. The combination of textures and spices makes it an irresistible dish that’s sure to become a favorite.

Keto Chorizo Avocado Omelette

A fluffy and filling omelette packed with spicy chorizo, creamy avocado, and cheese. This recipe is a quick and tasty way to enjoy a low-carb breakfast that will leave you feeling satisfied and energized for hours.

Ingredients:

• 2 large eggs
• 2 oz cooked chorizo
• 1/2 avocado, diced
• 1/4 cup shredded mozzarella cheese
• 1 tbsp butter
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. Heat a nonstick pan over medium heat and add the butter. Once melted, pour the beaten eggs into the pan, swirling to coat evenly.
2. As the eggs begin to set, sprinkle the cooked chorizo evenly over one half of the omelette. Add the diced avocado and shredded mozzarella cheese.
3. Once the eggs are fully cooked and the cheese has melted, gently fold the omelette in half and cook for an additional minute to ensure everything is heated through.
4. Slide the omelette onto a plate and garnish with fresh cilantro.

This omelette offers a perfect balance of creamy avocado, savory chorizo, and gooey cheese, all wrapped in a fluffy egg base. It’s an easy, satisfying breakfast that delivers both flavor and nutrients.

Keto Chorizo Stuffed Mushrooms

These chorizo-stuffed mushrooms make an elegant and savory keto-friendly breakfast or brunch option. The combination of rich chorizo and earthy mushrooms is enhanced by a creamy cheese filling, making this dish a delicious way to start your day.

Ingredients:

• 8 large button mushrooms, stems removed
• 4 oz chorizo, crumbled
• 1/4 cup cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1 tbsp chopped green onions
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the crumbled chorizo and cook until browned, about 5 minutes.
3. In a small bowl, combine the cooked chorizo with the cream cheese, shredded cheddar, and green onions. Season with salt and pepper.
4. Spoon the chorizo mixture into the hollowed-out mushrooms, packing it in tightly.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is bubbly and golden.

These stuffed mushrooms are a perfect keto appetizer or breakfast treat. The creamy, cheesy filling pairs beautifully with the savory chorizo, creating a bite-sized delight that’s as delicious as it is satisfying.

Keto Chorizo and Zucchini Frittata

A low-carb frittata packed with chorizo, zucchini, and a hint of spice. This dish is perfect for meal prep or a lazy weekend breakfast, offering a satisfying combination of protein, vegetables, and flavor.

Ingredients:

• 4 oz chorizo, sliced
• 1 medium zucchini, sliced thinly
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the chorizo slices and cook until browned, about 5 minutes. Remove the chorizo from the pan and set aside.
3. In the same skillet, add the zucchini and sauté for 2-3 minutes until softened.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture into the skillet, making sure it evenly covers the zucchini.
5. Sprinkle the cooked chorizo and shredded mozzarella cheese over the top. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and the cheese is golden.
6. Let the frittata cool slightly before slicing and serving.

This frittata is a delicious way to enjoy a nutrient-dense meal that’s both filling and flavorful. The zucchini adds a lightness to the dish, while the chorizo provides a spicy kick, making this a fantastic choice for breakfast or brunch.

Keto Chorizo Breakfast Tacos

These keto chorizo breakfast tacos are a flavorful, low-carb alternative to traditional breakfast tacos. Using lettuce leaves as a wrap instead of tortillas, these tacos are filled with spicy chorizo, scrambled eggs, and fresh toppings for a satisfying and quick breakfast.

Ingredients:

• 4 oz chorizo sausage, crumbled
• 2 large eggs
• 1/4 cup shredded cheddar cheese
• 4 large lettuce leaves (such as Romaine or Butterhead)
• 1/4 cup diced tomatoes
• 2 tbsp chopped cilantro
• 1 tbsp sour cream (optional)
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and cook the crumbled chorizo until browned and crispy, about 5 minutes. Remove from the skillet and set aside.
2. In a bowl, whisk the eggs with salt and pepper, then pour into the same skillet. Scramble the eggs until cooked through, about 3 minutes.
3. Lay the lettuce leaves flat on a plate and divide the scrambled eggs and chorizo among them.
4. Top with shredded cheddar, diced tomatoes, cilantro, and a dollop of sour cream, if desired.
5. Fold the lettuce around the filling to form tacos and serve immediately.

These keto breakfast tacos are a delicious twist on a classic dish, offering all the flavors of a traditional taco while keeping things low-carb. The lettuce wraps provide a fresh and crunchy alternative to tortillas, making them perfect for those following a keto lifestyle.

Keto Chorizo and Bell Pepper Skillet

This one-pan keto chorizo and bell pepper skillet is a quick and easy breakfast that’s full of flavor and low in carbs. The vibrant peppers pair beautifully with the spicy chorizo, creating a savory and satisfying dish that can be enjoyed any time of day.

Ingredients:

• 4 oz chorizo sausage, crumbled
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 small onion, diced
• 2 tbsp olive oil
• 2 large eggs
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it apart, until browned, about 5 minutes.
2. Add the diced bell peppers and onion to the skillet and cook, stirring occasionally, until the vegetables are softened, about 4-5 minutes.
3. Crack the eggs directly into the skillet over the chorizo and vegetables. Cover and cook for 3-5 minutes, or until the eggs are cooked to your liking.
4. Season with salt and pepper, garnish with fresh parsley, and serve hot.

This skillet dish is a perfect example of how simple ingredients can come together to create a rich, flavorful meal. The combination of chorizo, bell peppers, and eggs is not only delicious but also packed with nutrients, making it a fantastic choice for a keto breakfast.

Keto Chorizo and Cheese Muffins

These keto chorizo and cheese muffins are a savory twist on the classic breakfast muffin. Made with almond flour and filled with spicy chorizo and melted cheese, they’re perfect for meal prepping or enjoying as a grab-and-go breakfast.

Ingredients:

• 4 oz chorizo sausage, crumbled
• 1 1/2 cups almond flour
• 2 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tsp baking powder
• Salt and pepper to taste
• 1 tbsp chopped green onions (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2. Heat a skillet over medium heat and cook the crumbled chorizo until browned and crispy, about 5 minutes. Remove from the skillet and set aside.
3. In a large bowl, whisk together the almond flour, baking powder, salt, and pepper. In a separate bowl, whisk the eggs and heavy cream.
4. Combine the wet and dry ingredients, then fold in the chorizo, shredded mozzarella, Parmesan, and green onions.
5. Spoon the mixture into the muffin tin, filling each cup about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool slightly before serving.

These keto chorizo and cheese muffins are a deliciously savory way to enjoy breakfast on the go. The combination of spicy chorizo and gooey cheese is irresistible, and the almond flour base keeps them low-carb while still providing a satisfying texture. Perfect for meal prepping or enjoying a quick breakfast during the week!

Keto Chorizo and Spinach Stuffed Avocados

These keto chorizo and spinach stuffed avocados offer a creative and satisfying breakfast option. With creamy avocado halves filled with spicy chorizo, spinach, and cheese, they’re a delicious way to start your day with healthy fats and protein.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 oz chorizo, crumbled
• 1 cup fresh spinach, chopped
• 1/4 cup shredded mozzarella cheese
• 1/4 cup sour cream (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the crumbled chorizo and cook until browned and crispy, about 5 minutes.
2. Add the chopped spinach to the pan with the chorizo and sauté until wilted, about 2 minutes.
3. While the chorizo and spinach are cooking, carefully scoop a small portion of flesh out of each avocado half to create a small well for the filling.
4. Fill the avocado halves with the chorizo and spinach mixture, then top with shredded mozzarella cheese.
5. Place the stuffed avocados in the oven under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
6. Serve with a dollop of sour cream and garnish with fresh cilantro.

These stuffed avocados are a perfect blend of creamy, spicy, and cheesy flavors. The combination of chorizo and spinach provides a nutrient-rich filling, making them a satisfying and healthy breakfast option for keto followers.

Keto Chorizo Cauliflower Rice Stir-Fry

A low-carb take on a classic stir-fry, this keto chorizo cauliflower rice stir-fry is packed with flavor. With the spiced chorizo, veggies, and cauliflower rice, it’s a filling meal that keeps carbs in check while delivering plenty of taste.

Ingredients:

• 4 oz chorizo, crumbled
• 2 cups riced cauliflower (fresh or frozen)
• 1/2 bell pepper, diced
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the crumbled chorizo and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the onion, bell pepper, and garlic. Sauté for 2-3 minutes until softened.
3. Add the riced cauliflower to the skillet, stirring to combine with the vegetables. Season with paprika, salt, and pepper.
4. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
5. Return the chorizo to the skillet and stir to combine with the cauliflower rice. Cook for another 2-3 minutes to heat through.
6. Garnish with fresh parsley and serve warm.

This keto-friendly stir-fry is a quick and flavorful meal that combines the richness of chorizo with the lightness of cauliflower rice. It’s a great way to get your vegetables in while staying within your carb limits.

Keto Chorizo and Cheese Casserole

This keto chorizo and cheese casserole is the ultimate comfort food that’s both low-carb and delicious. The spicy chorizo and creamy cheese melt together perfectly, making this casserole a great option for breakfast, lunch, or dinner.

Ingredients:

• 8 oz chorizo sausage, crumbled
• 4 large eggs
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced bell peppers (optional)
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, cook the crumbled chorizo until browned and crispy, about 5 minutes.
3. In a large mixing bowl, whisk the eggs with the heavy cream, salt, and pepper.
4. Add the cooked chorizo, diced bell peppers (if using), and green onions to the egg mixture, stirring to combine.
5. Pour the mixture into a greased baking dish and top with the shredded cheddar and mozzarella cheese.
6. Bake for 20-25 minutes, or until the eggs are set and the cheese is bubbly and golden.
7. Let the casserole cool for a few minutes before slicing and serving.

This casserole is a great make-ahead breakfast or meal that’s rich in flavor and very satisfying. The combination of eggs, chorizo, and melted cheese makes this a crowd-pleaser for any keto enthusiast.

Keto Chorizo and Broccoli Frittata

This keto-friendly chorizo and broccoli frittata is a simple, delicious, and satisfying way to start your day. Packed with protein from eggs and chorizo, as well as fiber and vitamins from broccoli, it’s a nutritious one-pan meal that’s perfect for meal prepping.

Ingredients:

• 4 oz chorizo, crumbled
• 1 cup broccoli florets, steamed or sautéed
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the crumbled chorizo and cook until browned and crispy, about 5 minutes.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
4. Add the steamed broccoli to the skillet with the chorizo and mix to combine. Pour the egg mixture evenly over the chorizo and broccoli.
5. Sprinkle the shredded cheddar cheese over the top.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and golden brown.
7. Let the frittata cool for a few minutes before slicing and serving.

This frittata is a perfect balance of flavors, with the spicy chorizo complementing the mildness of the broccoli. It’s an easy and satisfying dish that’s full of protein and healthy fats, making it an ideal breakfast or brunch option.

Keto Chorizo and Mushroom Scramble

This keto chorizo and mushroom scramble is a quick, low-carb breakfast full of bold flavors. The rich chorizo pairs perfectly with the earthy mushrooms, creating a savory and satisfying meal that’s perfect for any morning.

Ingredients:

• 4 oz chorizo, crumbled
• 1 cup mushrooms, sliced
• 4 large eggs
• 1/4 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the crumbled chorizo and cook, stirring occasionally, until browned, about 5 minutes.
2. Add the sliced mushrooms to the skillet and sauté until softened, about 4 minutes.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
4. Pour the egg mixture into the skillet with the chorizo and mushrooms. Stir gently as the eggs cook, allowing them to form soft curds.
5. Once the eggs are cooked to your liking, remove from heat and garnish with fresh parsley.
6. Serve immediately.

This scramble is a delicious and hearty breakfast that’s both satisfying and flavorful. The earthy mushrooms and spicy chorizo make for a perfect combination, while the eggs provide the creamy base to bring everything together.

Keto Chorizo Zucchini Boats

These keto chorizo zucchini boats are a fun and flavorful breakfast option. The zucchini halves are stuffed with spiced chorizo, cheese, and baked to perfection, creating a low-carb, savory dish that’s packed with protein and flavor.

Ingredients:

• 2 medium zucchinis, halved and hollowed out
• 4 oz chorizo, crumbled
• 1/4 cup shredded mozzarella cheese
• 1/4 cup diced tomatoes
• 1 tbsp olive oil
• 1/4 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the crumbled chorizo and cook until browned, about 5 minutes.
3. While the chorizo is cooking, prepare the zucchini by cutting them in half and scooping out the center to create boats.
4. Once the chorizo is cooked, stir in the cumin, salt, and pepper. Fill the hollowed zucchini boats with the chorizo mixture.
5. Top each zucchini boat with shredded mozzarella cheese and diced tomatoes.
6. Place the stuffed zucchini boats on a baking sheet and bake for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve warm.

These chorizo-stuffed zucchini boats are a great way to enjoy a low-carb breakfast while still satisfying your cravings for something hearty and flavorful. The spiced chorizo and melted cheese pair perfectly with the tender zucchini, making this dish both nutritious and delicious.

Keto Chorizo and Eggplant Skillet

This keto chorizo and eggplant skillet is a delicious one-pan breakfast that combines the spicy flavor of chorizo with the rich, savory taste of eggplant. Perfect for a low-carb meal, this dish is full of flavor and will keep you satisfied for hours.

Ingredients:

• 4 oz chorizo, crumbled
• 1 medium eggplant, diced
• 2 large eggs
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the crumbled chorizo and cook until browned and crispy, about 5 minutes.
2. Add the diced eggplant to the skillet and cook, stirring occasionally, until softened, about 8-10 minutes.
3. In a bowl, whisk the eggs with the heavy cream, smoked paprika, salt, and pepper.
4. Pour the egg mixture over the chorizo and eggplant, stirring to combine. Cook for an additional 2-3 minutes until the eggs are set.
5. Garnish with fresh basil and serve immediately.

This chorizo and eggplant skillet is a hearty and flavorful way to enjoy a low-carb breakfast. The combination of tender eggplant and spicy chorizo creates a satisfying base, while the eggs add a creamy texture that makes this dish both comforting and delicious.

Keto Chorizo Bell Pepper Cups

These keto chorizo bell pepper cups are a fun and delicious breakfast idea that’s both low-carb and full of flavor. The bell peppers serve as the perfect vessel for the spicy chorizo and scrambled eggs, making this a fun, portable meal.

Ingredients:

• 4 oz chorizo, crumbled
• 2 large bell peppers, halved and seeds removed
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the crumbled chorizo and cook until browned, about 5 minutes.
3. In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet with the chorizo and scramble until fully cooked, about 3 minutes.
4. While the eggs are cooking, place the bell pepper halves on a baking sheet, cut side up.
5. Fill each bell pepper half with the chorizo and egg mixture. Top with shredded cheddar cheese.
6. Bake in the oven for 10-12 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve immediately.

These chorizo bell pepper cups are a delicious and easy way to enjoy a keto breakfast. The peppers provide a crunchy texture, while the spicy chorizo and creamy eggs create a perfect balance of flavors.

Keto Chorizo and Cheddar Biscuit

These keto chorizo and cheddar biscuits are a savory and satisfying breakfast option that’s low in carbs and packed with flavor. Made with almond flour and loaded with spicy chorizo and sharp cheddar, they’re the perfect breakfast treat for anyone following a keto lifestyle.

Ingredients:

• 4 oz chorizo, crumbled
• 1 1/2 cups almond flour
• 1/2 cup shredded cheddar cheese
• 2 large eggs
• 1/4 cup heavy cream
• 1 tsp baking powder
• Salt and pepper to taste
• 1 tbsp butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
2. In a skillet over medium heat, cook the crumbled chorizo until browned and crispy, about 5 minutes. Set aside to cool slightly.
3. In a large bowl, whisk together the almond flour, baking powder, salt, and pepper.
4. Add the eggs, heavy cream, and melted butter to the dry ingredients, mixing until a dough forms.
5. Stir in the cooked chorizo and shredded cheddar cheese.
6. Scoop spoonfuls of the dough onto the baking sheet, shaping them into small biscuit-like rounds.
7. Bake for 15-20 minutes, or until the biscuits are golden brown and firm to the touch.
8. Allow the biscuits to cool slightly before serving.

These keto chorizo and cheddar biscuits are a deliciously savory breakfast option. The combination of spicy chorizo and sharp cheddar cheese in a low-carb almond flour biscuit is both satisfying and flavorful, making these biscuits a perfect addition to your keto breakfast rotation.

Keto Chorizo and Bacon Breakfast Bowl

This keto chorizo and bacon breakfast bowl is a rich, hearty meal that’s perfect for those who love a protein-packed start to their day. The combination of crispy bacon, spicy chorizo, and creamy avocado makes this dish flavorful and satisfying while staying low-carb.

Ingredients:

• 4 oz chorizo, crumbled
• 3 slices bacon, cooked and crumbled
• 1 avocado, diced
• 2 large eggs
• 1 tbsp olive oil
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the crumbled chorizo and cook until browned, about 5 minutes.
2. While the chorizo is cooking, scramble the eggs in a bowl, seasoning with salt and pepper. Add the eggs to the skillet with the chorizo and cook, stirring gently until the eggs are fully cooked, about 3 minutes.
3. Remove from heat and transfer the chorizo and eggs mixture to a bowl.
4. Top with crumbled bacon, diced avocado, and shredded cheddar cheese.
5. Garnish with fresh cilantro and serve immediately.

This breakfast bowl is a satisfying mix of crispy bacon, creamy avocado, and spicy chorizo, all topped with gooey cheese. It’s a perfect keto meal for anyone looking to enjoy a filling, delicious, and low-carb breakfast.

Keto Chorizo and Cauliflower Mash

Keto chorizo and cauliflower mash is a comforting, low-carb dish that offers a great alternative to mashed potatoes. The creamy cauliflower mash pairs beautifully with spicy chorizo, creating a savory and satisfying breakfast or brunch option.

Ingredients:

• 4 oz chorizo, crumbled
• 2 cups cauliflower florets
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam the cauliflower florets until tender, about 10 minutes. Drain well and place in a food processor.
2. Add the butter, heavy cream, and Parmesan cheese to the cauliflower and blend until smooth. Season with salt and pepper to taste.
3. In a skillet, cook the crumbled chorizo over medium heat until browned, about 5 minutes.
4. Spoon the cauliflower mash onto a plate, then top with the cooked chorizo.
5. Garnish with fresh parsley and serve immediately.

This keto chorizo and cauliflower mash is a comforting and creamy dish that is both flavorful and low in carbs. The rich cauliflower mash with the spicy chorizo creates the perfect balance of textures and flavors, making it an ideal breakfast or side dish.

Keto Chorizo and Spinach Omelette

This keto chorizo and spinach omelette is a quick and delicious breakfast option that’s packed with protein, healthy fats, and fiber. The combination of spicy chorizo, fresh spinach, and creamy eggs makes this omelette a fulfilling start to your day.

Ingredients:

• 4 oz chorizo, crumbled
• 2 large eggs
• 1/4 cup spinach, chopped
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the crumbled chorizo and cook until browned, about 5 minutes.
2. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until wilted.
3. In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the chorizo and spinach mixture.
4. Allow the eggs to cook undisturbed for 2-3 minutes, then flip the omelette and cook for an additional 1-2 minutes until the eggs are set.
5. Sprinkle the shredded cheddar cheese over the omelette and fold it in half.
6. Serve immediately, garnished with additional cheese or herbs if desired.

This keto chorizo and spinach omelette is a simple yet delicious breakfast that’s perfect for busy mornings. The combination of protein from the eggs and chorizo, paired with the fiber-rich spinach, makes this omelette both nutritious and satisfying.

Note: More recipes are coming soon!