27+ Quick Keto Chorizo Egg Recipes to Spice Up Your Low-Carb Diet

When it comes to crafting meals that are both flavorful and aligned with a low-carb lifestyle, few combinations hit the mark quite like keto chorizo and eggs.

This savory duo is a perfect match for those looking to satisfy their hunger with rich, protein-packed dishes that don’t compromise on taste.

Whether you’re just starting your keto journey or are a seasoned pro, these 27+ keto chorizo egg recipes are sure to inspire your next meal.

From quick breakfasts to hearty brunches or even satisfying dinners, the possibilities are endless with this dynamic pairing.

Packed with bold flavors and simple ingredients, each recipe ensures you stay on track with your low-carb goals while indulging in mouthwatering comfort food.

27+ Quick Keto Chorizo Egg Recipes to Spice Up Your Low-Carb Diet

With these 27+ keto chorizo egg recipes, you’re equipped with a wide variety of options to keep your meals exciting and nutritious.

From spicy scrambles to savory bakes, there’s something for every palate. Not only do these dishes satisfy your cravings, but they also help fuel your body with the energy it needs, all while keeping your carb count in check.

So, embrace the versatility of keto chorizo and eggs, and let these recipes elevate your meal prep game to new heights.

Get ready to enjoy flavors that are both bold and satisfying—your keto journey just got a whole lot tastier!

Keto Chorizo Scrambled Eggs

This simple and satisfying keto chorizo scrambled eggs recipe combines the bold flavors of spicy chorizo with creamy scrambled eggs. It’s a quick and flavorful breakfast or brunch option, packed with protein and healthy fats to keep you full and energized.

Ingredients:

• 2 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 2 tbsp butter
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro (optional for garnish)

Instructions:

1. Heat a skillet over medium heat and add the chorizo. Cook for about 4-5 minutes, breaking it up into smaller pieces as it cooks.
2. Once the chorizo is browned and crispy, remove it from the skillet and set aside.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper until fully combined.
4. In the same skillet, melt butter over medium-low heat. Pour in the egg mixture and allow it to cook undisturbed for a minute before gently stirring.
5. Once the eggs begin to set, add the cooked chorizo back into the skillet and continue to cook until the eggs are fully scrambled and cooked through.
6. Garnish with fresh cilantro, if desired, and serve hot.

This keto chorizo scrambled eggs recipe is the perfect blend of rich, savory flavors. The creamy eggs balance the spiciness of the chorizo, creating a comforting and satisfying dish. Whether you’re starting your day or enjoying a mid-day meal, this recipe will keep you in ketosis while still indulging in delicious, bold flavors. It’s an easy, one-pan recipe that’s ideal for busy mornings or meal prepping for the week ahead.

Keto Chorizo & Egg Muffins

Keto chorizo and egg muffins are a portable, savory breakfast option that’s high in protein and low in carbs. These muffins are loaded with spicy chorizo, cheese, and eggs, all baked to perfection in a muffin tin, making them a perfect grab-and-go meal for busy days.

Ingredients:

• 6 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1/4 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or line with muffin liners.
2. In a bowl, whisk the eggs with the heavy cream, paprika, salt, and pepper until smooth.
3. Add the cooked chorizo and cheddar cheese to the egg mixture and stir to combine.
4. Pour the mixture evenly into the muffin tin, filling each cup about three-quarters full.
5. Bake for 18-20 minutes, or until the muffins are puffed and golden brown on top.
6. Let the muffins cool slightly before removing them from the tin.

These keto chorizo and egg muffins are the ultimate make-ahead breakfast solution. Packed with protein, healthy fats, and bold flavors, they’re a filling, satisfying meal that fits perfectly into a ketogenic lifestyle. Whether you enjoy them fresh out of the oven or reheated later, they’re sure to be a favorite in your meal prep rotation. These muffins are versatile too—feel free to add your favorite low-carb veggies or swap the cheese for another type to mix things up.

Keto Chorizo and Avocado Egg Bowl

For a satisfying, low-carb breakfast that’s both flavorful and nutritious, try the keto chorizo and avocado egg bowl. This recipe combines spicy chorizo with creamy scrambled eggs and fresh avocado, topped with a dash of lime and cilantro for a complete, filling meal.

Ingredients:

• 2 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1/2 avocado, diced
• 1 tbsp butter
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. In a skillet, heat butter over medium heat and add the chorizo. Cook for 4-5 minutes until browned and crispy.
2. While the chorizo cooks, whisk together eggs with salt and pepper.
3. Once the chorizo is done, push it to one side of the skillet and pour the eggs into the other side. Scramble the eggs until fully cooked.
4. In a bowl, layer the scrambled eggs and chorizo, then top with diced avocado.
5. Drizzle lime juice over the top and garnish with fresh cilantro.

This keto chorizo and avocado egg bowl is a powerhouse of flavor and healthy fats. The combination of spicy chorizo, creamy eggs, and fresh avocado provides both satisfying taste and texture, making it the perfect meal to keep you full and fueled throughout the day. With the added freshness from lime and cilantro, this dish is vibrant and delicious, offering a perfect balance of flavors that support your ketogenic goals without sacrificing taste. It’s a great option for anyone looking for a quick and nutrient-packed meal.

Keto Chorizo and Spinach Egg Scramble

This keto chorizo and spinach egg scramble is a vibrant, nutrient-dense dish that combines the richness of chorizo with the earthy taste of spinach. The protein-packed eggs make this dish perfect for breakfast, lunch, or even a light dinner
Ingredients:

• 2 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1/2 cup fresh spinach (chopped)
• 1 tbsp butter
• 1/4 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and melt butter. Add the chorizo and cook for 4-5 minutes, breaking it apart into small pieces.
2. Add the chopped spinach to the skillet with the chorizo and cook for an additional 2 minutes until wilted.
3. Whisk the eggs with salt and pepper in a bowl, then pour into the skillet with the chorizo and spinach. Stir gently as the eggs cook.
4. Once the eggs begin to set, add the shredded mozzarella cheese and stir to melt it into the scramble.
5. Cook for 1-2 more minutes, then serve hot.

This keto chorizo and spinach egg scramble is a nutrient-packed breakfast that’s both filling and flavorful. The chorizo brings spice and richness to the dish, while the spinach adds a fresh, leafy element. The creamy mozzarella cheese ties everything together, ensuring each bite is satisfying and delicious. This recipe is perfect for those looking to add more greens into their meals while keeping their carb intake low.

Keto Chorizo Egg Breakfast Burrito (in a Lettuce Wrap)

If you’re craving a breakfast burrito but want to keep it keto-friendly, this chorizo egg breakfast burrito in a lettuce wrap is the perfect solution. Packed with spicy chorizo, scrambled eggs, and all the flavors of a traditional burrito, this low-carb version uses crisp lettuce as the wrap, making it light but satisfying.

Ingredients:

• 2 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 2 large lettuce leaves (such as Romaine or Iceberg)
• 1/4 cup shredded cheddar cheese
• 1 tbsp sour cream
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chorizo and cook for 4-5 minutes, breaking it into smaller pieces as it cooks.
2. Whisk the eggs in a bowl with salt and pepper, then pour into the skillet with the chorizo. Stir occasionally as the eggs scramble and cook through.
3. Once the eggs are fully cooked, remove the skillet from heat.
4. Lay the lettuce leaves flat on a plate, and spoon the chorizo and egg mixture onto the center of each leaf.
5. Sprinkle with cheddar cheese and add a dollop of sour cream. Roll the lettuce leaves around the filling like a burrito.
6. Serve immediately.

This keto chorizo egg breakfast burrito is an innovative, low-carb twist on the classic burrito. The crisp lettuce provides a satisfying crunch while the spicy chorizo and creamy eggs create a flavor-packed filling. With cheese and sour cream to finish, this breakfast burrito is an indulgent yet healthy option that’s easy to make and perfect for anyone following a keto lifestyle.

Keto Chorizo and Egg Casserole

This keto chorizo and egg casserole is a perfect make-ahead meal that is full of rich, savory flavors. It ombines eggs, chorizo, cheese, and a few simple spices to create a dish that’s hearty, filling, and perfect for meal prepping. Great for breakfast, brunch, or a family dinner, this casserole is both keto-friendly and easy to make.

Ingredients:

• 6 large eggs
• 1 cup cooked chorizo (crumbled)
• 1/2 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing the baking dish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a casserole dish with olive oil.
2. In a bowl, whisk the eggs with heavy cream, cumin, chili powder, salt, and pepper until fully combined.
3. Stir in the cooked chorizo and shredded cheddar cheese.
4. Pour the mixture into the greased casserole dish and spread evenly.
5. Bake for 20-25 minutes or until the casserole is set and lightly browned on top.
6. Let it cool slightly before slicing and serving.

This keto chorizo and egg casserole is the perfect dish for meal prepping or feeding a crowd. The combination of eggs, chorizo, and cheese is flavorful and satisfying, while the heavy cream gives it a rich, creamy texture. You can easily adjust the seasonings to your taste, making this casserole a versatile option for any occasion. It’s a low-carb, high-protein dish that will keep you feeling full and energized throughout the day.

Keto Chorizo Egg Salad

This keto chorizo egg salad is a bold twist on the traditional egg salad. With the addition of spicy chorizo, it transforms into a filling and flavorful meal. It’s perfect for meal prep or a quick lunch, offering a satisfying, high-protein, low-carb option that’s both creamy and spicy.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1/2 cup cooked chorizo (crumbled)
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp chopped green onions
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the chorizo for 4-5 minutes until crispy. Remove from heat and set aside to cool.
2. In a mixing bowl, combine the chopped hard-boiled eggs, cooked chorizo, mayonnaise, Dijon mustard, and green onions.
3. Mix everything together until well combined. Season with salt and pepper to taste.
4. Serve immediately or refrigerate until ready to serve.

This keto chorizo egg salad is an exciting and flavorful twist on a classic. The spicy chorizo complements the creamy egg mixture perfectly, creating a rich and satisfying salad that’s perfect for a quick lunch or snack. You can enjoy it on its own or pair it with some fresh veggies or lettuce for a complete meal. It’s a great option for those following a keto diet and looking for something different from the usual egg salad recipes.

Keto Chorizo Egg Cups

Keto chorizo egg cups are a fun and portable way to enjoy the classic chorizo and eggs combination. These egg cups are baked in a muffin tin, making them perfect for meal prepping or serving as a grab-and-go breakfast. They’re packed with protein, healthy fats, and bold flavor in every bite.

Ingredients:

• 4 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
2. In each muffin cup, add a spoonful of cooked chorizo, a sprinkle of diced red onion, and a pinch of cheddar cheese.
3. Crack an egg into each muffin cup, ensuring the yolk stays intact. Season with salt and pepper.
4. Bake for 12-15 minutes, or until the eggs are cooked to your desired doneness.
5. Remove from the oven and garnish with fresh cilantro before serving.

These keto chorizo egg cups are a fun, easy, and highly customizable meal that’s perfect for breakfast or lunch. The chorizo adds bold flavors to the eggs, while the cheese and cilantro create a delicious topping. They’re ideal for meal prepping or packing for lunch, and you can adjust the ingredients based on your preferences. These egg cups are a great low-carb, high-protein option for anyone following a keto diet.

Keto Chorizo and Egg Stir-Fry

This keto chorizo and egg stir-fry is a quick and flavorful dish that combines spicy chorizo with scrambled eggs and veggies. It’s an excellent option for a low-carb lunch or dinner, packed with protein, healthy fats, and vibrant flavors. The stir-fry is customizable with your favorite keto-friendly vegetables, making it a versatile dish.

Ingredients:

• 2 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1/4 cup diced bell pepper
• 1/4 cup diced zucchini
• 1/4 cup chopped onions
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp garlic powder
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced bell pepper, zucchini, and onions. Stir-fry for about 4-5 minutes until softened.
2. Add the crumbled chorizo to the skillet and cook for an additional 2 minutes until the chorizo is heated through.
3. In a bowl, whisk the eggs with salt, pepper, and garlic powder.
4. Pour the egg mixture into the skillet, stirring gently to combine with the vegetables and chorizo.
5. Continue cooking, stirring occasionally, until the eggs are fully scrambled and cooked through.
6. Garnish with fresh parsley and serve hot.

This keto chorizo and egg stir-fry is a delicious, one-pan meal that’s both satisfying and full of flavor. The chorizo adds a spicy kick, while the eggs provide richness and protein. With the addition of fresh, keto-friendly vegetables like bell pepper and zucchini, it’s a complete and balanced meal that can be customized to suit your preferences. Whether for lunch or dinner, it’s a simple yet flavorful option that will keep you on track with your keto goals.

Keto Chorizo Egg & Cheese Bites

These keto chorizo egg and cheese bites are the perfect snack or appetizer that’s both keto-friendly and packed with flavor. Baked into mini muffin tins, they make an excellent grab-and-go option for a quick breakfast or a protein-packed snack during the day.

Ingredients:

• 6 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp heavy cream
• Salt and pepper to taste
• 1 tbsp chopped green onions (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin or use muffin liners.
2. In a bowl, whisk the eggs with heavy cream, salt, and pepper.
3. Stir in the cooked chorizo, shredded mozzarella, and grated Parmesan cheese.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about three-quarters full.
5. Bake for 12-15 minutes or until the egg bites are puffed and golden brown.
6. These keto chorizo egg and cheese bites are a fantastic, bite-sized way to enjoy the flavors of chorizo and eggs. The combination of chorizo, eggs, and cheese creates a satisfying and flavorful snack that’s both low-carb and high-protein. They are perfect for meal prepping or serving at a brunch gathering, and they’re easily customizable with your favorite cheeses or seasonings. These egg bites are a great keto-friendly snack to keep you energized throughout the day.

Keto Chorizo Egg Nachos (with Cheese)

Keto chorizo egg nachos are a fun and flavorful way to enjoy a nacho-inspired dish without the carbs. Using a base of crispy keto-friendly chips topped with spicy chorizo, scrambled eggs, melted cheese, and salsa, this dish is a perfect snack or low-carb meal for nacho lovers on a keto diet.

Ingredients:

• 2 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup salsa (sugar-free)
• 1/4 cup sliced jalapeños (optional)
• 1/2 cup keto-friendly tortilla chips (or use homemade low-carb chips)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Arrange the keto-friendly tortilla chips on a baking sheet.
3. In a skillet, cook the crumbled chorizo over medium heat for about 5 minutes until browned and crispy.
4. In a bowl, whisk the eggs with salt and pepper, then scramble them in the same skillet.
5. Once the eggs are cooked, remove from heat.
6. Spread the cooked chorizo and scrambled eggs over the tortilla chips on the baking sheet.
7. Sprinkle with shredded cheddar and Monterey Jack cheese.
8. Place the sheet in the oven for 5-7 minutes until the cheese is melted and bubbly.
9. Remove from the oven and top with salsa and sliced jalapeños, if desired. Serve immediately.

These keto chorizo egg nachos provide all the flavors you love from traditional nachos, but without the carbs. The spicy chorizo and creamy scrambled eggs pair perfectly with the melted cheese, making each bite a satisfying experience. Whether for a fun snack or a light meal, this keto-friendly version of nachos is a great way to indulge in your cravings without compromising your diet.

Keto Chorizo Egg and Cauliflower Rice Bowl

This keto chorizo egg and cauliflower rice bowl is a hearty, low-carb meal that’s full of flavor. The spicy chorizo, scrambled eggs, and cauliflower rice are a delicious combination, perfect for those who want a filling meal that keeps them on track with their keto goals.

Ingredients:

• 2 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1 cup cauliflower rice (fresh or frozen)
• 1 tbsp olive oil
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro (optional for garnish)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the cauliflower rice and cook for 5-7 minutes until softened and lightly browned. Season with salt and pepper.
2. In a separate pan, cook the crumbled chorizo over medium heat until browned and crispy, about 5 minutes.
3. Whisk the eggs and scramble them in the same skillet used for the chorizo, cooking until fully set.
4. In a bowl, layer the cauliflower rice, chorizo, and scrambled eggs. Sprinkle with shredded cheddar cheese.
5. This keto chorizo egg and cauliflower rice bowl is a complete, satisfying meal that’s both flavorful and low-carb. The cauliflower rice provides a great base that mimics the texture of regular rice while keeping things keto-friendly. The spicy chorizo and scrambled eggs bring rich, savory flavors to every bite. This bowl is not only filling but also packed with healthy fats and protein, making it the perfect choice for anyone following a ketogenic diet.

Keto Chorizo and Egg Tacos (with Lettuce Shells)

These keto chorizo and egg tacos use lettuce shells as the low-carb alternative to traditional tortillas, making them the perfect choice for taco lovers who are on a keto diet. Filled with spicy chorizo, scrambled eggs, and your favorite taco toppings, these tacos are a fun and flavorful meal that won’t break your carb count.

Ingredients:

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

Instructions:

1. In a skillet, cook the crumbled chorizo over medium heat for 4-5 minutes until browned and crispy.
2. Whisk the eggs with salt and pepper, then scramble them in the same skillet with the chorizo.
3. Once the eggs are fully cooked, remove from heat.
4. Lay the lettuce leaves flat and spoon the chorizo and egg mixture onto each leaf.
5. Top with diced tomatoes, shredded cheese, sour cream, and chopped cilantro.
6. Serve immediately as tacos.

These keto chorizo and egg tacos are a delicious, low-carb alternative to traditional tacos. The crispy lettuce wraps are a perfect vessel for the spicy chorizo and creamy scrambled eggs. With fresh toppings like tomatoes, cheese, and cilantro, these tacos are a fun and flavorful meal that will satisfy your taco cravings while keeping you on track with your keto goals.

Keto Chorizo & Egg Zucchini Boats

These keto chorizo and egg zucchini boats are a fun and creative way to enjoy chorizo and eggs while keeping things low-carb. The zucchini halves serve as a natural boat for the spicy chorizo and scrambled eggs, creating a
Ingredients:

• 2 medium zucchinis, halved and scooped out
• 2 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Scoop out the center of each zucchini half to create a boat-like shape.
3. Heat olive oil in a skillet over medium heat and cook the chorizo until browned, about 4-5 minutes.
4. Scramble the eggs in the same skillet, seasoning with salt and pepper.
5. Fill each zucchini boat with the cooked chorizo and scrambled eggs.
6. Top with shredded mozzarella cheese and bake for 10-12 minutes until the zucchini is tender and the cheese is melted.
7. Garnish with fresh parsley before serving.

These keto chorizo and egg zucchini boats are an excellent way to enjoy a satisfying meal that’s low in carbs. The zucchini acts as a flavorful base for the chorizo and eggs, while the melted cheese adds a rich, creamy touch. This dish is a great choice for those following a keto diet, and it’s easily customizable with your favorite toppings or seasonings. Whether as a light lunch or dinner, it’s a fun and tasty option.

Keto Chorizo and Egg Avocado Bowl

This keto chorizo and egg avocado bowl is a nutrient-packed dish that combines healthy fats from the avocado with protein-rich eggs and spicy chorizo. The creamy avocado acts as the perfect base, while the chorizo and scrambled eggs bring bold flavors, making this dish both satisfying and keto-friendly.

Ingredients:

• 2 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1 ripe avocado, halved and pitted
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp chopped cilantro (optional)
• 1/4 tsp paprika (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat and cook the crumbled chorizo for 4-5 minutes until browned and crispy.
2. Whisk the eggs with salt and pepper, then scramble them in the same skillet as the chorizo, stirring occasionally.
3. While the eggs and chorizo are cooking, slice the avocado in half and remove the pit. Use a spoon to scoop out a bit of the flesh from the center of each half, creating a little well.
4. Once the eggs are fully scrambled, fill the avocado halves with the chorizo and scrambled eggs mixture.
5. Sprinkle with paprika and chopped cilantro for extra flavor and freshness.
6. Serve immediately as a delicious, low-carb bowl.

This keto chorizo and egg avocado bowl is an incredibly satisfying meal that combines rich, creamy avocado with spicy chorizo and eggs. It’s packed with healthy fats, protein, and flavor, making it the perfect low-carb option for breakfast, lunch, or dinner. The avocado provides a smooth texture that complements the chorizo, creating a harmonious balance of flavors in every bite. This dish is perfect for anyone looking for a quick, nutritious, and keto-friendly meal.

Keto Chorizo and Egg Muffins

These keto chorizo and egg muffins are a great way to enjoy a hearty, low-carb breakfast or snack. The muffins are packed with the bold flavor of chorizo and eggs, baked together in a muffin tin for easy portion control and meal
Ingredients:

• 6 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced bell pepper (optional)
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing the muffin tin)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
2. In a bowl, whisk the eggs with garlic powder, salt, and pepper.
3. Stir in the crumbled chorizo, shredded cheddar cheese, and diced bell pepper (if using).
4. Pour the egg mixture evenly into the muffin tin, filling each cup about three-quarters full.
5. Bake for 15-18 minutes, or until the muffins are puffed up and lightly browned on top.
6. Let them cool slightly before removing from the tin. Serve warm or store in an airtight container for meal prep.

These keto chorizo and egg muffins are a fantastic, low-carb meal prep option that’s both portable and filling. The combination of chorizo, eggs, and cheese creates a satisfying bite, while the addition of bell pepper adds a touch of freshness. Whether you’re looking for a quick breakfast, a mid-day snack, or an on-the-go lunch, these muffins are an easy, flavorful solution that keeps you on track with your keto diet.

Keto Chorizo Eggplant Skillet

This keto chorizo eggplant skillet is a hearty, one-pan meal that combines the richness of chorizo with the earthiness of eggplant and the fluffiness of scrambled eggs. It’s an easy-to-make, low-carb dish that’s perfect for lunch or dinner and is packed with flavors and nutrients.

Ingredients:

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

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
2. Add the crumbled chorizo to the skillet and cook for an additional 3-4 minutes, allowing the chorizo to crisp up and infuse the eggplant with flavor.
3. Whisk the eggs in a bowl with salt, pepper, and smoked paprika. Pour the egg mixture into the skillet, stirring gently to combine with the chorizo and eggplant.
4. Cook for 2-3 minutes, stirring occasionally, until the eggs are fully scrambled and cooked through.
5. Garnish with fresh basil before serving.

This keto chorizo eggplant skillet is a flavorful and satisfying one-pan meal. The eggplant provides a hearty texture that soaks up the spicy chorizo and eggs, while the chorizo adds a burst of flavor to the dish. The smoked paprika gives it a subtle smokiness, and the fresh basil adds a pop of color and freshness. Perfect for a quick and easy low-carb lunch or dinner, this skillet is sure to become a regular in your keto meal rotation.

Keto Chorizo Egg and Bell Pepper Frittata

This keto chorizo egg and bell pepper frittata is a vibrant, low-carb dish that’s perfect for any meal of the day. Packed with chorizo, eggs, and colorful bell peppers, it’s an easy-to-make frittata that is full of flavor and nutrients. It’s also an excellent option for meal prep or feeding a crowd.

Ingredients:

• 6 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1/2 cup diced bell pepper (red, green, or yellow)
• 1/4 cup shredded cheese (cheddar or Monterey Jack)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the diced bell pepper and cook for about 3-4 minutes, until softened.
3. Add the crumbled chorizo to the skillet and cook for an additional 2-3 minutes, allowing the chorizo to brown.
4. In a bowl, whisk the eggs with salt and pepper, then pour the mixture into the skillet with the chorizo and bell peppers.
5. Sprinkle the shredded cheese over the top and transfer the skillet to the oven.
6. Bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
7. Garnish with chopped fresh parsley before serving.

This keto chorizo egg and bell pepper frittata is a colorful, flavorful, and easy-to-make dish that works perfectly for breakfast, lunch, or dinner. The chorizo adds spice and richness, while the bell peppers provide a sweet and crunchy contrast. The cheese ties everything together, making this frittata a satisfying and delicious low-carb option. It’s also great for meal prepping and can be enjoyed hot or cold.

Keto Chorizo Egg and Mushroom Skillet

This keto chorizo egg and mushroom skillet is a savory, low-carb meal that combines the earthy flavors of mushrooms with the spiciness of chorizo and the richness of eggs. It’s an easy and filling meal that’s perfect for
ingredients:

• 1/2 cup cooked chorizo (crumbled)
• 2 large eggs
• 1/2 cup sliced mushrooms (white or cremini)
• 1 tbsp olive oil
• 1/4 tsp thyme
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they are softened and browned.
2. Add the crumbled chorizo to the skillet and cook for another 3-4 minutes, letting the chorizo crisp up.
3. In a bowl, whisk the eggs with salt, pepper, and thyme, then pour into the skillet with the mushrooms and chorizo.
4. Cook the eggs over low to medium heat, stirring gently, until the eggs are scrambled and cooked through.
5. (Optional) Sprinkle with shredded mozzarella cheese and cook for 1-2 minutes until melted.
6. Serve hot.

This keto chorizo egg and mushroom skillet is a simple yet flavorful dish that’s easy to prepare and full of protein. The chorizo gives it a spicy kick, while the mushrooms add an earthy depth. The eggs tie everything together, making it a satisfying and low-carb meal. This skillet is perfect for a quick, filling breakfast, lunch, or dinner, and it’s customizable with your favorite seasonings or cheese.

Keto Chorizo Egg and Cabbage Stir-Fry

This keto chorizo egg and cabbage stir-fry is a low-carb, high-protein dish that combines spicy chorizo with eggs and cabbage. It’s a great way to incorporate more veggies into your keto meals, and the chorizo adds bold flavor to the dish, making it both satisfying and nutritious.

Ingredients:

• 1/2 small head of cabbage, shredded
• 2 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1 tbsp olive oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until the cabbage softens and begins to caramelize.
2. Add the crumbled chorizo and cook for an additional 3-4 minutes until the chorizo is crispy.
3. Whisk the eggs with salt, pepper, and garlic powder, then pour them into the skillet with the cabbage and chorizo.
4. Stir everything together, cooking the eggs until scrambled and fully set.
5. Drizzle with soy sauce (or tamari) and stir to combine.
6. Garnish with chopped green onions and serve immediately.

This keto chorizo egg and cabbage stir-fry is a delicious and filling dish that’s perfect for those looking for a low-carb, vegetable-packed meal. The cabbage adds a nice crunch and absorbs the flavors of the chorizo and eggs. The soy sauce adds a touch of umami, bringing everything together in a savory, satisfying meal. Whether for lunch, dinner, or meal prep, this stir-fry is an easy and healthy keto option.

Note: More recipes are coming soon