Printable Chorizo and Egg Breakfast Casserole Recope Card
A heart breakfast casserole filled with chorizo, spinach, and eggs. If you're looking for a low-carb breakfast option, this will become a favorite! Feel free to print or save this recipe for easy reference when shopping for ingredients or making this recipe.
Servings: 15
Calories: 237kcal
Ingredients
- 1 Tbsp Vegetable Oil
- 1 Small onion diced
- 1 lb Chorizo
- 12 Eggs
- 1/2 cup Heavy Whipping Cream
- 1 tsp. Garlic Powder
- 2 cups Cheddar Cheese shredded, divided
- 1 cup Fresh Spinach chopped
Instructions
- Preheat oven to 375 degrees. Spray a 13x9 pan with non-stick cooking spray and set aside.
- In a frying pan, heat vegetable oil over medium high heat. Add diced onion and cook for about 5 minutes or until translucent.
- Add chorizo and fry until cooked through.
- Remove the skillet from the heat. Transfer the chorizo-onion mixture to a plate lined with paper towels. Pat off the extra grease with additional paper towels.
- In a large mixing bowl, add eggs, heavy whipping cream and garlic powder. Whisk until well blended. Add 1 cup of shredded cheese and whisk to combine. Add spinach and chorizo mixture to eggs and stir well. Pour into prepared pan.
- Sprinkle the remaining 1 cup of cheese evenly over the top.
- Bake for 30-35 minutes or until center is set.
Notes
Mushrooms and diced green peppers go well with this casserole.
You can use milk or almond milk in place of the heavy whipping cream.
Nutrition
Calories: 237kcal | Carbohydrates: 2g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 177mg | Sodium: 510mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg