Keto Spanish-Inspired Chorizo & Manchego Egg Bake

There’s something timeless about a baked egg dish—warm, savory, and perfect for feeding a crowd or meal prepping for the week. This Spanish-Inspired Chorizo & Manchego Egg Bake came together during one of those late mornings when we wanted something cozy and flavorful without a ton of effort. With smoky chorizo sizzling in the skillet, and the nutty scent of Manchego wafting through the kitchen, we knew this was going to be something special.

Inspired by the bold flavors of Spanish tapas, this egg bake layers caramelized onions and sautéed bell peppers beneath a fluffy, golden egg custard studded with crispy chorizo and creamy Manchego cheese. It’s the kind of dish that feels indulgent and rich, yet it’s packed with protein and healthy fats—making it the perfect keto brunch solution.

We love serving it with a dollop of garlicky aioli or a simple side salad tossed in red wine vinaigrette. It also reheats beautifully, which means leftovers make for a quick weekday breakfast or lunch. Whether we’re hosting a slow Sunday brunch or planning our meals for the week, this dish always delivers.

It’s proof that keto-friendly can still mean deeply satisfying, flavor-forward, and rooted in the kind of cooking traditions we love to recreate at home.

Keto Spanish-Inspired Chorizo & Manchego Egg Bake

This Keto Chorizo & Manchego Egg Bake is a hearty, oven-baked dish featuring smoky chorizo, sautéed peppers and onions, and creamy Manchego cheese. Perfect for brunch or make-ahead meals, it’s loaded with flavor, low in carbs, and incredibly satisfying. Approximately 420 calories per serving.

Cuisine: Healthy, Mediterranean, Spanish Courses: Breakfast, Brunch, Lunch, Meal Prep

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Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins Difficulty: Beginner Servings: 6 Calories: 420

Ingredients

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For the Egg Bake:

• 1 tablespoon olive oil
• ¹⁄₂ pound Spanish chorizo (raw, not cured)
• ¹⁄₂ red bell pepper, diced
• ¹⁄₂ yellow bell pepper, diced
• ¹⁄₂ small onion, diced
• 8 large eggs
• ¹⁄₃ cup heavy cream
• 1 teaspoon smoked paprika
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon black pepper
• 1 cup shredded Manchego cheese
• Chopped parsley, for garnish (optional)

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, warm olive oil and sauté the chorizo until browned and cooked through. Remove with a slotted spoon and set aside.
3. In the same skillet, add bell peppers and onion. Sauté until soft and lightly caramelized, about 5–7 minutes. Remove from heat.
4. In a large mixing bowl, whisk together the eggs, heavy cream, smoked paprika, salt, and black pepper.
5. Stir in the cooked chorizo, sautéed vegetables, and shredded Manchego.
6. Pour the mixture into a greased 9x9-inch baking dish or equivalent.
7. Bake for 30–35 minutes, or until the center is set and the edges are golden.
8. Let rest for 5 minutes before slicing. Garnish with parsley if desired.

Nutrition Facts

Servings: 6 ServingCalories:420kcalTotal Fat:34gSaturated Fat: 14gTotal Carbohydrate:5gDietary Fiber: 1gSugars: 2gProtein:23g

Note

Substitutions & Variations

• Dairy-Free: Use coconut cream and skip the cheese or use a non-dairy alternative.
• Vegetable Add-ins: Try spinach, mushrooms, or roasted zucchini.
• Cheese Swap: Use sharp cheddar, gruyère, or goat cheese if Manchego isn’t available.
• Extra Heat: Add chopped jalapeños or a pinch of cayenne.

Keywords: keto egg bake, chorizo egg casserole, low carb brunch recipe, spanish frittata keto, manchego breakfast bake

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