Delicious Keto Cheesy Egg and Chorizo Muffins (Savory & Portable!)
Get ready for a flavor-packed breakfast with these Delicious Keto Cheesy Egg and Chorizo Muffins! Perfectly seasoned chorizo and sharp cheddar cheese are baked into fluffy, savory egg muffins, making them a fantastic and portable option for busy mornings. These low-carb, high-protein, and naturally gluten-free muffins are a delightful addition to your health journey, perfect for a quick bite here in beautiful Puerto Vallarta!
Yields: 12 standard muffins Prep time: 15 minutes Cook time: 15-18 minutes
Ingredients:
- 5 large eggs
- 5 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons full-fat sour cream
- 2 cups cheddar cheese, shredded, divided
- 1 pound raw chorizo sausage (ensure low-carb, no added sugar)
- ½ cup coconut flour
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- ½ teaspoon baking powder
Equipment:
- 12-cup standard muffin tin
- Muffin liners or silicone molds (highly recommended!)
- Large skillet
- Medium mixing bowl
- Whisk
- Spatula
Instructions:
- Preheat Oven & Prep Muffin Tin: Preheat your oven to 375°F (190°C).
- Grease your muffin tins, or for best results, use silicone muffin molds or paper/silicone muffin liners. Keto baked goods tend to stick easily.
- Melt Butter & Cook Chorizo: Melt the butter in a small bowl or microwave-safe dish. Set it aside to cool slightly (you can place it in the refrigerator for 5 minutes as suggested, but just cooling to warm, not solidified, is fine).
- In a large skillet over medium heat, brown the chorizo sausage, breaking it up with a spatula, until fully cooked through and crumbled. Drain off any excess grease thoroughly. Set aside to cool slightly.
- Prepare Muffin Batter: In a medium mixing bowl, whisk together the slightly cooled melted butter, eggs, sour cream, baking powder, sea salt, and garlic powder until well combined and smooth.
- Gradually mix in the coconut flour until it’s fully incorporated and no dry spots remain. The batter will be thick.
- Gently fold in the cooked and drained chorizo and 1 ½ cups of the shredded cheddar cheese until evenly distributed throughout the batter.
- Fill & Bake: Fill each prepared muffin tin cavity about ¾ full with the muffin batter.
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of each muffin.
- Bake for 15 to 18 minutes, or until the muffins are lightly browned on top, the edges are set, and a toothpick inserted into the center comes out clean.
- Cool & Enjoy! Remove the muffin tin from the oven. Let the muffins cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. These muffins are delicious warm or at room temperature!
Tips for Success:
- Cool Melted Butter: Allowing the butter to cool slightly prevents it from “scrambling” the eggs when mixed in.
- Drain Chorizo Well: Chorizo can release a lot of fat. Draining it thoroughly prevents the muffins from becoming greasy.
- Coconut Flour: Coconut flour is very absorbent, so the batter will be thick. Do not substitute it directly with almond flour.
- Muffin Liners: Seriously, use them! They make cleanup and removal so much easier.
- Don’t Overfill: Filling ¾ full allows room for the muffins to rise without overflowing.
- Customization: Add a dash of smoked paprika or a tiny pinch of cayenne for extra flavor, or a tablespoon of finely chopped chives to the batter.
- Meal Prep: These muffins are excellent for meal prep! Bake a batch, cool them completely, and store them in an airtight container in the refrigerator for quick breakfasts throughout the week. They also freeze well.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Recipe Analysis & Dietary Classification:
These Cheesy Egg and Chorizo Muffins are a delightful addition to your health journey!
- High Protein: Yes, from the eggs, chorizo, and cheese.
- High Fat: Yes, from the butter, sour cream, chorizo, and cheese.
- Low-Carb: Yes, by using coconut flour and avoiding grains and added sugars.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet, provided your chorizo is low-carb and sugar-free.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
Read on how to prepare Keto Hash Browns.
