Chorizo Breakfast Casserole

Finding new and easy-to-eat-in-a-hurry foods is sooo much harder now that we’re keto.

Before, if we were running late or needed to eat on-the-go, we could simply throw a few pieces of toast in the toaster or grab a bagel, or Pop-Tarts*, or so many other different things.

Now, we have to think about if we’re going to have enough time to cook something before we leave. Don’t get me wrong, cooking is fantastic and I truly love doing it, but it’s just not something I really want to do rig after waking up. I’d much rather lay in bed for an extra half-hour and play on my phone.

And then there’s the matter of figuring out something to cook. It usually always ends up being eggs. Every day.

I don’t know about you, but I don’t find eating the same thing every day very fun. It actually makes me a little nauseous after about a week. While my husband has a stronger stomach, he’d still rather save that cooking time in the mornings and squeeze in a little workout. Weirdo.

And so breakfast meal prep has become our best friend. On Saturdays we go shopping, on Sundays we do meal prep, and on Wednesdays we wear pink.

Meal prep has made it so in the mornings we can simply grab whatever it was that we made for breakfast that week, throw it in the microwave and head out for the day. If we’re really running behind, we can put the breakfast in a container and warm it up later.

In the end, by sacrificing an hour or so on a weekend, you will save loads of time during the morning. Totally worth it.

It works for more than just casserole dishes like this, as well! We’ve done low-carb muffins, pumpkin bread, avocado cups, bacon wrapped egg cups, frittatas and more. The only things that don’t work so well are pancakes – the flavor just isn’t the same the following day.

If you prefer savory breakfast dishes over the typical sweet, this recipe is just for you!

*I did figure out how to make my own toaster pastries! Now I can grab one of those bad boys and be on my way.

chorizobreakfast

What You Need:

  • 1 lb chorizo
  • 1/4 cup onions
  • 1 bell pepper (any color – we actually used mini sweet peppers this time)
  • 1 cup spinach (we forgot to buy it when preparing for this)
  • 1 tbsp minced garlic
  • 10 eggs
  • 1/4 heavy whipping cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • Salt and pepper, to taste
  • 4 oz. cream cheese
  1. Preheat oven to 350°F
  2. Brown chorizo in large skillet, move to a 9×13 baking dish
  3. Saute onion, pepper, spinach, and garlic in the grease left over from chorizo (add olive oil if necessary)
  4. Combine vegetable mixture with the chorizo
  5. Whip together eggs, cream, cheddar cheese, parmesan cheese, and salt and pepper
  6. Pour eggs over chorizo mixture
  7. Cube cream cheese and place evenly over the top
  8. Bake for 30 minutes

Makes 8 servings. 445 calories, 4.3g net carbs, 35.9g fat, 24.7g protein

chorizobreakfastbake

What kind of meal prep do you do?


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