Name: Keto Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 10.5 oz chorizo (4 chorizo sausages, casings removed); 1 large garlic clove (minced); 1 medium red bell pepper (cored and diced); 1 medium zucchini (grated, squeezed to remove excess moisture); ½ cup tomatoes (chopped or quartered cherry tomatoes); 1 cup fresh spinach (chopped); 2 spring onions scallions (green parts only, sliced); 6 large eggs (the base of the casserole); ½ cup almond milk (or substitute with heavy cream); ½ teaspoon cracked black pepper (for seasoning); 1 cup shredded cheese (optional: cheddar, Gouda, or Monterey Jack); 1 avocado chopped (for topping); 2 tablespoons fresh coriander (chopped, for garnish); 2 tablespoons coconut yogurt (or sour cream, for serving); 1 teaspoon hot sauce (or to taste)

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Start your day off on the right foot with this delicious Keto Breakfast Casserole. Packed with wholesome ingredients, it’s not only satisfying but also low in carbohydrates, making it a perfect choice for those following a ketogenic lifestyle. This dish combines spicy chorizo, fresh vegetables, and creamy eggs, creating a breakfast that’s both hearty and flavorful. Whether you’re meal prepping for the week or looking for a crowd-pleasing brunch option, this casserole is sure to impress.

Why This Recipe Is Reliable

This Keto Breakfast Casserole stands out for multiple reasons. It’s incredibly versatile, allowing you to swap out vegetables based on what you have on hand or your personal preferences. The combination of chorizo and eggs provides a protein-packed meal that keeps you full until lunchtime. Plus, it’s easy to prepare and can be made in advance, making mornings a breeze. With ingredients that are readily available and a straightforward cooking process, this recipe is one you can rely on time and again.

What You’ll Gather

10.5 oz / 300g chorizo – 4 chorizo sausages, casings removed
1 large garlic clove – minced for flavor
1 red bell pepper – cored and diced (150g / 5.5oz)
1 medium zucchini – grated (200g / 7 oz), squeezed to remove excess moisture
½ cup / 50g tomatoes – chopped or quartered cherry tomatoes
1 cup / 30g fresh spinach – chopped
2 spring onions / scallions – green parts only (30g / 1 oz), sliced
6 large eggs – the base of the casserole
½ cup / 60 ml almond milk – or substitute with heavy cream for a richer taste
½ teaspoon cracked black pepper – for seasoning
Optional: 1 cup shredded cheddar, Gouda, or Monterey Jack
1 avocado – chopped, for topping
2 tablespoons fresh coriander / cilantro – chopped, for garnish
2 tbsp / 28g coconut yogurt – or sour cream, for serving
1 teaspoon hot sauce – or to taste, for those who like a kick

Before You Start: Equipment

Large skillet – for cooking the chorizo and vegetables
Mixing bowl – to combine the egg mixture
Baking dish – a 9×13 inch dish works perfectly
Whisk – for beating the eggs
Grater – for shredding the zucchini
Spatula – for mixing and serving

Directions: Keto Breakfast Casserole

Step 1: Cook the Chorizo

In a large skillet over medium heat, add the chorizo. Cook until browned and cooked through, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Once done, remove from heat and place the chorizo in a large mixing bowl.

Step 2: Sauté the Vegetables

In the same skillet, add the minced garlic, diced red bell pepper, and grated zucchini. Sauté for about 5 minutes, or until the vegetables soften. Add the chopped spinach and cook until wilted. Combine the sautéed vegetables with the cooked chorizo in the mixing bowl.

Step 3: Prepare the Egg Mixture

In a separate mixing bowl, whisk together the eggs, almond milk, and cracked black pepper until well combined. If you’re using cheese, stir in the shredded cheese at this point.

Step 4: Combine Ingredients

Pour the egg mixture over the chorizo and vegetable mixture. Add the sliced spring onions and stir everything together until evenly combined.

Step 5: Bake the Casserole

Preheat your oven to 350°F (175°C). Grease your baking dish and pour the casserole mixture into it, spreading it evenly. Bake for 25-30 minutes or until the eggs are set and the top is golden brown.

Step 6: Cool and Serve

Once baked, remove the casserole from the oven and let it cool for a few minutes. Serve warm, topped with chopped avocado, fresh coriander, and a dollop of coconut yogurt or sour cream. Add hot sauce if desired for an extra kick!

Make It Fit Your Plan

Vegetarian Option: Substitute the chorizo with diced mushrooms and extra veggies like bell peppers or eggplant.
Cheese Lovers: Feel free to add more cheese or try different varieties like feta or goat cheese.
Spice Level: Adjust the amount of hot sauce based on your heat preference; you can even add diced jalapeños for an extra kick.
Low-FODMAP Version: Omit the garlic and use zucchini and bell peppers sparingly.

Missteps & Fixes

Too Watery: If your casserole turns out watery, make sure to squeeze excess moisture from the zucchini before adding it to the mixture.
Eggs Not Set: If the eggs aren’t set after the baking time, simply pop it back in the oven for another 5-10 minutes.
Overcooked Vegetables: Keep an eye on the sautéing step; overcooked veggies can turn mushy. Aim for just tender.
Flavor Lacking: Adjust seasonings according to taste. Feel free to increase herbs or spices to suit your palate.

Save for Later: Storage Tips

This Keto Breakfast Casserole is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quick breakfast.

Questions People Ask

Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole the night before, cover it, and store it in the fridge. Just bake it in the morning for a quick breakfast.

What can I use instead of chorizo?

Ground turkey or chicken sausage are great alternatives if you prefer a leaner option. You can also use plant-based sausage for a vegetarian version.

Is this casserole suitable for freezing?

Yes! This casserole freezes well. Just make sure it cools completely before wrapping it tightly and placing it in the freezer.

How can I add more vegetables?

Feel free to add any of your favorite vegetables such as broccoli, mushrooms, or even diced sweet potatoes. Just remember to sauté them before adding them to the mixture.

The Last Word

This Keto Breakfast Casserole is a delightful way to kick off your morning. Easy to make, packed with flavor, and customizable to suit your taste, it’s a recipe that you’ll want to keep on repeat. Whether you’re feeding a crowd or just prepping for the week ahead, this dish checks all the boxes. Dive into a slice of this satisfying casserole, and enjoy a breakfast that fuels your day without compromising on taste.