Keto Chorizo Egg Muffin with Pico de Gallo

Chorizo Omelette Muffin with Pico

 

Chorizo Omelette Muffin with Pico
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6
Calories: 186kcal

Ingredients

  • 4 large Eggs
  • 1/4 cup Heavy Cream
  • 1 link Chorizo
  • 1/4 cup Yellow Bell Pepper chopped
  • 2 Tbsps. onion chopped
  • 1 Large Green Chili chopped
  • 6 Tbsps. Monterey Jack cheese shredded
  • 1 small tomato diced
  • 1 tbsp Cilantro diced
  • 1 whole jalapeno pepper diced

Instructions

Prep

  • Preheat oven to 350 degrees.
  • Lightly grease 6 muffin cups.

Chorizo Cups

  • Heat a skillet over medium heat and stir in bell pepper and onion until tender. Remove from skillet and let cool. 
  • Remove the skin from the Chorizo then Heat in the same skillet until fully cooked.
  • Mix the eggs and heavy cream together in bowl.
  • Add the cooled bell pepper and onion to the egg mixture. Save a little onion for the Pico.
  • Pour Egg mixture into greased 6 cup muffin tin.
  • Add pieces of the cooked Chorizo into the center of egg mixture in muffin tin.
  • Add the chopped green chili
  • Put into preheated oven and let bake 10 mins.
  • Top with cheese and bake another 5 mins.
  • Test with a toothpick to see in done, toothpick with come out clean.

Salsa

  • Chop the tomato, Cilantro and Jalapeno, use remaining onion combine for Pico de Gallo
  • Remove from oven and Top with your favorite low carb Salsa
  • Enjoy!
Nutrition Facts
Keto Chorizo Egg Muffin with Pico de Gallo
Amount Per Serving (1 Muffin)
Calories 186 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 159mg 53%
Sodium 254mg 11%
Potassium 131mg 4%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 10g 20%
Vitamin A 9.5%
Vitamin C 14.9%
Calcium 13.5%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

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