Easy Keto Recipe - Chorizo Breakfast Muffins

Easy Keto Recipe - Chorizo Breakfast Muffins

• Prep Time: 10 mins
• Cook Time: 20 mins
• Yield: 12 muffins
• Serving Size: 2 muffins

Ingredients

• 2 TB. coconut oil
• ¾ lb. (340g) fresh chorizo (with no added fillers)
• 8 large eggs
• ¼ cup heavy cream
• ¼ tsp. freshly ground black pepper
• 1 cup grated cheddar cheese
• ¼ cup sour cream
• ½ cup radish or alfalfa sprouts

Instructions
1 Preheat the oven to 350°F (180°C). Place a medium skillet over medium-high heat. Add 1 tablespoon coconut oil and wait for 30 seconds.
2 Add chorizo to hot skillet and cook, stirring frequently, for 4 to 5 minutes, or until browned. Remove from heat and set aside.
3 In a medium bowl, whisk eggs, heavy cream, and black pepper.
4 Use remaining 1 tablespoon coconut oil to generously grease a 12-muffin baking pan.
5 Evenly distribute chorizo into each muffin cup. Pour egg mixture over top and sprinkle with cheddar cheese.
6 Place muffin pan in the oven and bake for 13 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7 Remove muffins from oven and allow to cool for 5 minutes. Top with sour cream and sprouts to serve.
Variation: To make a less spicy version, replace chorizo with ground breakfast sausage, and use grated Havarti instead of cheddar cheese for Sausage and Havarti Breakfast Muffins. Top with crème fraÎche and a hearty sprinkle of fresh dill.

Nutrition per Serving:

• Calories 516
• Fat 44g
• Protein 27g
• Total Carbohydrate 3g
• Dietary Fiber 0g
• Net Carbohydrate 3g

Macronutrient ratio:

• Fat 77%
• Protein 21%
• Net Carb 2%
• Ratio 1.5:1