Gluten-freeGrain-freeLow carb
Keto Egg Muffins with Chorizo
Savory baked egg muffins loaded with chorizo, pepper Jack cheese, and fresh cilantro — a low-carb, protein-packed breakfast.
- 45
- min
- 6
- servings
- ~320
- kcal per serving
- Difficulty:
- Easy
Plan a week with this recipeFree for 7 days, no card.
01Method
- 1
Set the oven to 375°F (190°C) and grease a 6-cup muffin tin with baking spray.
- 2
Warm a skillet over medium heat, then cook the chorizo and onion together for about 10 minutes until done.
- 3
Whisk the eggs in a bowl with a small splash of water, then stir in the pepper Jack cheese and cilantro.
- 4
Fill each muffin cup halfway with the egg mixture, then distribute the chorizo mixture evenly on top.
- 5
Bake until a toothpick inserted into the center of a muffin comes out clean, approximately 20 to 30 minutes.
Allergens
EggsMilk
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
