Chorizo and Egg Breakfast Casserole
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!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Keyword: breakfast egg casserole, keto breakfast casserole
Servings: 15
Calories: 237kcal
Author: The Endless Appetite
- 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
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.
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 remaining 1 cup of cheese over the top.
Bake for 30-35 minutes or until center is set.
Mushrooms and diced green peppers go well with this casserole.
You can use milk or almond milk in place of the heavy whipping cream.