Keto Mexican Breakfast Chorizo Casserole Bold and Cheesy

You want a breakfast that actually pulls its weight, tastes like a fiesta, and doesn’t blow your carbs for the day? Meet the Keto Mexican Breakfast Chorizo Casserole. It’s bold, cheesy, and totally weekday-hero material. We’re talking one pan, big flavor, and leftovers that actually slap on day two. Grab a fork—this one’s hearty, spicy, and low-carb friendly without tasting like “diet” food.

Why This Casserole Just Works

You get protein from eggs and chorizo, fats from cheese and cream, and big flavor from roasted peppers and spices. It’s satisfying without the carb crash. Plus, you can toss it together in minutes and let the oven do the heavy lifting. Lazy weekend brunch? Meal prep for the week? Both, IMO.

The Cast: Ingredients That Bring the Party

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Here’s what you’ll need for one 9×13 pan (about 8 servings):

• 1 lb Mexican chorizo (raw, casings removed)
• 10 large eggs
• 1/2 cup heavy cream (or unsweetened almond milk for lighter)
• 1 cup shredded cheddar
• 1 cup shredded pepper jack
• 1 cup diced bell peppers (mixed colors if you’re feeling fancy)
• 1/2 cup diced onion (white or yellow)
• 1/4 cup chopped canned green chiles (mild)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp avocado oil or butter (for sautéing)

Optional Toppings (Highly Encouraged)

• Avocado or guacamole (adds creaminess and fat)
• Sour cream
• Salsa or hot sauce
• Fresh cilantro and scallions

How to Make It (Simple and Fast)

Follow these easy steps:

1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
2. Cook the chorizo: Heat a large skillet over medium. Add chorizo and break it up. Cook until browned and slightly crispy, 6–8 minutes. Remove to a paper towel–lined plate if super greasy.
3. Sauté veg: In the same pan, add oil or butter. Sauté onions and bell peppers 3–4 minutes until softened. Stir in green chiles, cumin, paprika, garlic powder, a pinch of salt, and pepper. Cook 1 more minute.
4. Whisk eggs + cream: In a large bowl, whisk eggs with heavy cream and a little salt and pepper.
5. Assemble: Spread the chorizo and sautéed veg evenly in the baking dish. Sprinkle half the cheese over. Pour the egg mixture on top. Finish with remaining cheese.
6. Bake 22–28 minutes, until the center sets and the top turns golden. If it jiggles a lot, give it 3–5 more minutes.
7. Rest 10 minutes before slicing. Yes, waiting helps it set and keeps slices clean. Patience, friend.

Make-Ahead Tip

Assemble everything the night before, cover, and refrigerate. Bake in the morning, adding 5–10 extra minutes since it starts cold. FYI, meal prep never tasted this good.

Flavor Tweaks You’ll Love

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You can keep it classic or push it into “wow, who made this?” territory:

• Heat levels: Use hot chorizo and toss in diced jalapeños for extra kick. Or go mild and lean on smoked paprika for depth.
• Cheese swap: Monterey Jack, Oaxaca, or a sharp cheddar all play nice. Want more stretch? Add mozzarella, but keep a bolder cheese for flavor.
• Veg upgrades: Add sautéed mushrooms, spinach, or roasted poblanos. Keep it low-carb by skipping starchy veg like potatoes or corn.
• Creaminess: Swap half the cream with full-fat sour cream for tang.

Low-Carb Add-Ins That Don’t Ruin the Texture

• Zucchini (grated and squeezed dry): Adds volume without carbs, but don’t overdo it or it’ll water down the eggs.
• Cauliflower rice (lightly sautéed): Keep it to 1 cup max; it soaks up flavor like a champ.

Serving Ideas That Keep It Keto

You don’t need tortillas to have fun here:

• Top with avocado, salsa verde, and cilantro. Add a dollop of sour cream for that creamy-cool contrast.
• Side salad with lime vinaigrette. Fresh, crunchy, and balances the richness.
• Lettuce cups. If you miss the hand-held vibe, butter lettuce wraps do the trick.

Leftovers: Your Weekday MVP

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This casserole reheats like a dream. Store slices in airtight containers for up to 4 days, or freeze individual portions for a month. Reheat in the microwave or air fryer. IMO, the flavors meld by day two and it gets even better. Breakfast, lunch, or a sneaky midnight snack? Zero judgment.

Estimated Nutrition (Per Serving)

Serving size used for calculations: 1/8 of the 9×13 casserole (reasonable portion for a hearty breakfast).
Ingredients included in calculation: 1 lb Mexican chorizo, 10 large eggs, 1/2 cup heavy cream, 1 cup cheddar, 1 cup pepper jack, 1 cup bell peppers, 1/2 cup onion, 1/4 cup canned green chiles, 2 tbsp avocado oil.
Per serving (1/8 pan):

• Calories: ~486
• Total Fat: ~40 g
• Total Carbohydrates: ~4.5 g
• Dietary Fiber: ~0.7 g
• Net Carbs: ~3.8 g
• Protein: ~28 g

Notes:

• Values use standard USDA averages: pork chorizo (raw), large eggs, heavy cream, cheddar, pepper jack, bell pepper, onion, canned green chiles, avocado oil.
• Spices and fresh herbs add negligible macros.
• Different chorizo brands vary a lot in fat and calories—check your label for the most accurate numbers.

Disclaimer: Nutrition values are estimates and will vary based on specific ingredients, brands, and portion sizes.

FAQ

Can I make this dairy-free and still keep it keto?

Yes. Use unsweetened almond milk or coconut milk instead of cream, and swap the cheese for a dairy-free melty option (look for low-carb varieties). It won’t taste as rich, but the chorizo brings plenty of flavor.

Do I need to drain the chorizo fat?

If it’s super greasy, drain a bit, but don’t go wild. A little fat keeps the casserole moist and boosts satiety. If you see a red oil lake, yeah—spoon some off.

How do I avoid a watery casserole?

Sauté veggies to cook off moisture, especially onions and any optional zucchini or mushrooms. Let the casserole rest 10 minutes after baking so the proteins set. Also, don’t drown it in cream—1/2 cup hits the sweet spot.

Can I use ground turkey instead of chorizo?

You can. Add 1–2 tbsp avocado oil and season the turkey with extra salt, smoked paprika, cumin, garlic powder, and a pinch of chili powder to mimic chorizo vibes. It’ll be leaner, so the texture turns a little firmer but still solid.

What’s the best way to reheat without drying it out?

Microwave covered at 50–70% power for 60–90 seconds, or air fry at 300°F for 5–7 minutes. Add a tiny splash of water, cover loosely, and don’t overheat. Low and slow beats rubbery eggs every time.

Is this spicy?

Mild to medium, depending on your chorizo and chiles. If you’re spice-shy, pick mild chorizo and skip jalapeños. If you’re a heat gremlin, add hot sauce and call it a day.

Final Bite

This Keto Mexican Breakfast Chorizo Casserole checks every box: fast, flavorful, and legit satisfying. It’s the kind of breakfast that makes you forget you’re watching carbs—because you’re too busy enjoying it. Make it once, tweak it to your taste, and watch it become your go-to brunch flex. FYI, leftovers might start fights.