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Keto Chorizo Breakfast Skillet

Keto Chorizo Breakfast Skillet with eggs, peppers, and cheese in a cast-iron pan

Mornings are sacred in our house. Whether it’s a slow Sunday or a busy weekday hustle, we always find time for a breakfast that sets the tone for the day. And when we’re craving something hearty, bold, and downright satisfying, this Keto Chorizo Breakfast Skillet always hits the spot.

We first started making this dish when we were looking for something that delivered big flavor without loading up on carbs. One morning, we had some leftover chorizo in the fridge, a few eggs, and some bell peppers that were about to turn—so into the skillet they went. What came out was a sizzling, savory, colorful creation that instantly became a staple.

The smoky spice of the chorizo, the sweetness of the sautéed onions and peppers, the gooey melted cheese on top, and those perfectly cooked eggs—this is the kind of breakfast that makes us excited to get out of bed. And it’s all done in one pan, which makes cleanup a breeze.

Whether you're feeding the family or meal-prepping your breakfasts for the week, this skillet is a keto dream dish: high in protein, low in carbs, and full of flavor. Let’s dive in!

Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
Servings 4
Calories 430
Description

This spicy and satisfying chorizo breakfast skillet is packed with flavor, protein, and healthy fats. With crispy chorizo, sautéed veggies, and eggs all cooked in one pan, it’s a quick, easy, and delicious way to start your keto day right.

Ingredients
  • 8 oz chorizo, casings removed
  • 6 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup heavy cream
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/4 small red onion, diced
  • 1 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 tbsp chopped fresh cilantro (optional, for garnish)
Instructions
    Cook the Chorizo
  1. Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook for about 5–6 minutes, breaking it apart with a spatula until it’s fully browned and crispy.
    2. Add the Veggies
  2. Toss in the diced onion and bell peppers. Sauté for another 4–5 minutes, until the veggies are soft and slightly caramelized.
    3. Make Egg Mixture
  3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
    4. Add Eggs to the Skillet
  4. Lower the heat to medium. Pour the egg mixture over the chorizo and veggies. Let it sit for a minute, then gently stir to form soft curds.
    5. Melt the Cheese
  5. Once the eggs are just about cooked, sprinkle the shredded cheese evenly over the top. Cover with a lid and let it sit for 1–2 minutes until the cheese is melted.
    6. Serve & Garnish
  6. Remove from heat, garnish with chopped cilantro if desired, and serve hot straight from the skillet.

Nutrition Facts

Servings: 4 ServingCalories:430kcalTotal Fat:36gSaturated Fat: 14gTotal Carbohydrate:4gDietary Fiber: 1gSugars: 2gProtein:22g

Note

Substitutions & Variations

  • Dairy-Free: Swap heavy cream for unsweetened almond milk and use dairy-free cheese.
  • Veggie Boost: Add spinach, kale, or zucchini for more greens.
  • Milder Flavor: Use breakfast sausage or ground turkey instead of chorizo for a less spicy version.
  • Spicy Kick: Top with sliced jalapeños or a drizzle of hot sauce.
  • Meal Prep: Divide into containers for easy grab-and-go breakfasts all week.
Read it online: https://ketoeatsrecipes.com/recipe/keto-chorizo-breakfast-skillet/