Low Carb Mexican Chorizo Breakfast Skillet
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Mexican Chorizo Breakfast Skillet

We love this Mexican chorizo breakfast skillet that is both low carb and keto friendly. In fact, it's so good and filling that we actually eat it for dinner twice a month! You can add as many or as little vegetables to the dish to customize to your family's tastes, and event throw in some potatoes if you aren't looking for a low carb breakfast skillet option.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: keto, low carb, skillet
Servings: 4


  • 1 tbsp butter
  • 1/2 cup yellow onion finely diced
  • 1 cup green pepper diced
  • 1 cup sliced mushrooms
  • 2 cups cauliflower cubed
  • 8 oz chorizo
  • 6 large eggs
  • salt and pepper to taste
  • 1 tbsp heavy cream
  • 1 cup spinach
  • 1 cup shredded cheddar divided
  • 4 slices cooked bacon optional
  • 1/2 cup green onion sliced optional


  • ***If using bacon, start cooking first. I like to cook mine in the oven so the timing is perfect with this dish***
    In a large oven safe skillet, melt butter. Add in onion, green pepper, mushrooms and cauliflower. Saute until vegetables start to soften about 5 minutes.
    Add in chorizo and cook for about 7 minutes. Chorizo will somewhat liquify but that is normal!
    In a small bowl, whisk together eggs, salt and pepper, and cream. Pour into skillet and cook until eggs firm up, about 5 minutes
    Stir in spinach and 1/2 cup shredded cheese and mix until spinach starts to wilt.
    Top with the remaining cheese and stick pan in the oven. Broil on high for about 3 minutes until the cheese is bubbly and golden.
    Optional: Top with crumbled bacon and green onion.


Nutrition Facts Per Serving (4)
  • Calories- 306
  • Fat- 22g
  • Protein- 20g
  • Total Carbs- 8g
  • Fiber- 2g
  • NET Carbs- 6g