THE RECIPE JOURNAL · Breakfast
Keto Egg Muffins Featuring Chorizo
These savory egg muffins are a perfect low-carb breakfast option packed with spicy chorizo and melted cheese. Easy to make and great for meal prep, they’ll keep you fueled and satisfied all morning long.
FROM THE KITCHEN • Keto Egg Muffins Featuring Chorizo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C) and greasing a 6-cup muffin tin with a non-stick spray that contains flour. Next, warm a skillet over medium heat and cook the chorizo along with the chopped onion until everything is nicely browned and fragrant, about 10 minutes. While that’s cooking, whisk the eggs in a bowl with a little splash of water, then stir in the shredded pepper Jack cheese and some fresh cilantro. Pour the egg mixture into the muffin cups, filling each about halfway, then spoon the chorizo and onion mixture evenly on top. Pop the tin into the oven and bake until the muffins are set and a toothpick comes out clean — this usually takes between 20 and 30 minutes. Let them cool for a few minutes before digging in!
Why you’ll love it
These muffins are packed with protein and healthy fats, making them a perfect low-carb breakfast or snack. They are easy to make ahead and reheat well, saving you time on busy mornings. Plus, the spicy chorizo adds a delicious kick that keeps things exciting.
How to serve
Enjoy these muffins warm with a side of avocado slices or a fresh green salad. They also pair nicely with a dollop of sour cream or a sprinkle of shredded cheese for added richness. Perfect for a quick breakfast or a protein-packed snack on the go.
Storage & leftovers
Store leftover muffins in an airtight container in the refrigerator for up to four days. To reheat, microwave them for 30-60 seconds or warm them in the oven at 350°F until heated through. For longer storage, freeze the muffins individually wrapped and thaw overnight in the fridge before reheating.
