Quick Keto Breakfast Chorizo Skillet

This quick keto breakfast chorizo skillet combines smoky chorizo, tender bell peppers, fresh spinach, and creamy scrambled eggs all finished with melted cheese for a hearty, low-carb meal. Everything cooks in one skillet, making it perfect for busy mornings while keeping carbs low, fats satisfying, and protein high for lasting energy.

Course Breakfast, Brunch, Main Course

Cuisine American, Keto, Mexican-inspired

Keyword chorizo skillet, high protein, keto breakfast, low-carb, one pan

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 520kcal

Equipment

large skillet
Mixing bowl
Whisk
Spatula
Cutting board
Chef's knife

Ingredients

For the chorizo and vegetables

12 ounces fresh Mexican chorizo sausage, casings removed
1 tablespoon avocado oil or olive oil
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 tablespoons finely chopped onion (optional, for flavor; omit for strictest keto)
2 cups fresh baby spinach, loosely packed
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon sea salt or to taste
1/8 teaspoon black pepper

For the eggs and cheese

8 large eggs
1/4 cup heavy whipping cream
1 cup shredded cheddar cheese or Mexican blend cheese
2 tablespoons cream cheese, cut into small pieces (optional, for extra creaminess)

For serving (optional)

1/2 medium avocado, sliced or diced
2 tablespoons sour cream
1 tablespoon sliced jalapeño or sugar-free hot sauce to taste
2 tablespoons chopped fresh cilantro (optional garnish)

Instructions

Crack the eggs into a mixing bowl, add the heavy whipping cream, a pinch of salt and pepper, and whisk until the mixture is smooth and well combined.
Heat the avocado oil in a large skillet over medium heat, then add the chorizo and cook while breaking it into crumbles until browned and cooked through with crispy edges.
Add the diced red and green bell peppers and the chopped onion to the skillet with the cooked chorizo and sauté until the vegetables are just tender and fragrant.
Sprinkle in the smoked paprika, ground cumin, salt, and black pepper, stir to coat the chorizo and vegetables in the spices, and cook briefly until aromatic.
Add the baby spinach to the skillet and cook, stirring, until the spinach is wilted and any excess moisture has mostly evaporated.
Reduce the heat to medium low, spread the chorizo and vegetable mixture evenly in the skillet, and pour the whisked egg mixture evenly over the top without stirring right away.
Let the eggs cook undisturbed until the edges begin to set, then gently pull the cooked edges toward the center with a spatula, allowing uncooked egg to flow to the bottom of the skillet.
When the eggs are mostly set but still slightly glossy and soft, dot the top with cream cheese pieces if using and sprinkle the shredded cheddar cheese evenly over the skillet.
Cover the skillet with a lid, turn the heat to low, and let the cheese melt and the eggs finish cooking gently until creamy and just set to your liking.
Remove the skillet from the heat, top with avocado, sour cream, jalapeño or hot sauce, and cilantro if desired, then serve hot directly from the skillet or portion into bowls.

Notes

To keep this skillet strictly keto, choose fresh Mexican chorizo without added sugars or fillers and use full fat cheese and dairy. The optional onion adds flavor but also a small amount of carbs, so reduce or omit it if your daily carb allowance is very low. The eggs will continue to cook from residual heat after you turn off the burner, so remove the skillet while they are still slightly soft to avoid overcooking. This dish reheats well in a skillet over medium low heat, and you can refresh leftovers with a sprinkle of extra cheese or a drizzle of olive oil for added richness. Store cooled portions in airtight containers in the refrigerator for up to 4 days, and avoid freezing to preserve the best egg texture.

Nutrition