Breakfast
Chorizo-Loaded Keto Egg Muffins
These savory egg muffins are packed with spicy chorizo and melted cheese, making them a perfect low-carb breakfast or snack. Easy to make and great for meal prep, they’ll keep you satisfied all morning long.
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45 min
Total Time
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4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by heating your oven to 375°F (190°C) and give a 6-cup muffin tin a good spray with a non-stick baking spray that has flour in it. While the oven warms up, heat a skillet over medium heat and cook the chorizo along with the chopped onion, stirring occasionally, until everything is nicely browned and cooked through—about 10 minutes. In a bowl, whisk the eggs with a little splash of water, then mix in the shredded pepper Jack cheese and some chopped cilantro for a fresh kick. Pour the egg mixture into the muffin cups so they’re about halfway full, then evenly distribute the chorizo and onion mixture on top. Pop the tin in the oven and bake until the muffins are set and a toothpick comes out clean, which usually takes between 20 and 30 minutes. Let them cool for a few minutes before digging in!
Why You’ll Love This Recipe
These muffins are packed with protein and healthy fats, making them perfect for a low-carb lifestyle. They are easy to make ahead and great for busy mornings. Plus, the spicy chorizo adds a delicious kick that keeps breakfast exciting.
Serving Suggestions
Enjoy these muffins warm on their own or paired with a fresh green salad for a light lunch. They also go well with sliced avocado or a dollop of sour cream for extra creaminess and flavor.
Storage Tips
Store leftover muffins in an airtight container in the refrigerator for up to 4 days. You can also freeze them individually and reheat in the microwave or oven for a quick breakfast option.
