Tasty Low-Carb Breakfast Recipe – Chorizo and Egg Muffins

Start your morning right with Chorizo and Egg Muffins, a flavorful and satisfying keto breakfast idea. These low-carb egg muffins are protein-packed, easy to meal prep, and perfect for busy mornings. 

The combination of savory chorizo, fluffy eggs, and melted cheese makes them a favorite in keto kitchens. With just a few simple steps, you can have a week’s worth of breakfasts ready to go.

Chorizo and egg muffins are ideal for anyone following a keto or low-carb lifestyle, but they’re just as delicious for those who want a hearty breakfast option. They pair well with a keto broccoli salad, mixed vegetable salad, or even a keto avocado smoothie. 

They can also be served for brunch or as a post-workout snack. I love keeping a batch in the fridge for those mornings when I need something filling but fast.

What are Chorizo and Egg Muffins?

Chorizo and egg muffins are individual baked egg cups filled with chopped chorizo sausage, shredded cheese, herbs, and spices. Think of them as a cross between a frittata and a breakfast sandwich—without the bread. 

Popular in keto and paleo circles, these muffins bring the smoky, spicy flavor of chorizo into a high-protein, portable form.

Chorizo itself is a type of pork sausage that originates from the Iberian Peninsula, particularly Spain and Portugal. There are two main types: Spanish chorizo, which is cured and smoked, and Mexican chorizo, which is fresh and must be cooked.

Combined with seasoned eggs and gooey cheddar, the result is irresistible.

Ingredients to Make This Chorizo and Egg Muffins Recipe

Before getting started, gather all your ingredients. Each one plays a specific role in making these egg muffins flavorful, fluffy, and filling.

Jumbo eggs – The base of the muffins, eggs provide structure, protein, and richness.

Milk – Just a splash helps to create a lighter, more tender texture in the egg mixture.

Oregano or marjoram – Adds a fragrant, earthy flavor to balance the richness of the chorizo.

Minced dried onions – Brings in subtle onion flavor without moisture that could make the muffins soggy.

Salt and pepper – Essential seasonings to bring out the best in the other ingredients.

Chopped parsley or cilantro – Adds freshness and a hint of green to the final muffins.

Chorizo – Finely chopped, this is the star ingredient. It gives the muffins their bold, spicy kick.

Shredded cheddar cheese – Melts beautifully into the eggs and adds creamy, savory flavor.

How to Make Easy Keto Breakfast Muffins with Chorizo

Making chorizo and egg muffins is surprisingly simple. I like prepping everything the night before so I can bake a fresh batch in the morning.

1. Preheat the oven to 350°F (175°C). Use a standard cupcake or muffin pan and grease each cavity thoroughly with oil or nonstick spray.
   
2. In a large bowl, whisk together the eggs, milk, oregano (or marjoram), minced onions, salt, pepper, and chopped herbs. Whisk until the mixture is well blended and slightly frothy. This adds air to the eggs, making them fluffier.
   
3. Divide the egg mixture evenly into the muffin cups, filling each cavity about two-thirds full. Don’t overfill to avoid spills during baking.
   
4. Top each with chopped chorizo and shredded cheddar. The sausage should sit lightly on top of the eggs so it cooks evenly.
   
5. Bake for 15 to 18 minutes, or until the centers are set and the tops are slightly golden. A toothpick inserted into the center should come out clean.
   
6. Let the muffins cool for 5 minutes before removing them from the pan. Run a knife around the edges if needed to help them release cleanly.
   
7. Serve warm, or cool completely and store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.

Tips for Making this Low-Carb Egg Muffin Recipe

• Use a silicone muffin tray or parchment liners to prevent sticking.
  
• Let the chorizo cool slightly before adding it to avoid scrambling the eggs.
  
• Don’t skip greasing the pan—even with a nonstick surface, eggs tend to cling.
  
• Add vegetables like spinach or bell pepper for extra nutrients.
  
• Use freshly shredded cheese instead of pre-shredded for better melting.
  
• Whisk the eggs thoroughly to get fluffier muffins.
  
• Try different herbs like thyme or basil for a flavor twist.
  
• Reheat muffins in the microwave for 30 seconds or in the oven at 300°F for 5-8 minutes.

Frequently Asked Questions

Can I use a different type of sausage instead of chorizo?

Yes, you can substitute other cooked sausages like breakfast sausage, Italian sausage, or even turkey sausage. Just make sure it’s fully cooked and chopped before adding to the muffin cups.

Are chorizo and egg muffins spicy?

Mexican chorizo does have a kick, but it’s not overwhelmingly spicy. You can reduce the amount or choose a mild chorizo if you’re sensitive to heat. Adding more cheese can also help balance the spice level.

How do I store and reheat chorizo egg muffins?

Store the muffins in an airtight container in the fridge for up to five days. To reheat, microwave for 30 seconds or warm in the oven. For freezer storage, wrap each muffin in plastic wrap and then in foil, or place them in a freezer-safe container. Thaw overnight in the fridge before reheating.

Have you tried chorizo and egg muffins? Then make sure to rate and review this recipe. I hope it brings ease and flavor to your mornings just like it has for me. Keep it in your weekly rotation, especially for busy weekdays or make-ahead brunches!

Check out these recipes:

• Chorizo and Potato Soup
• Papas Con Chorizo
• Arroz Con Chorizo Recipe