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.
***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 minutesStir 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.