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Whether you’re making breakfast for the next few days or preparing for a potluck party, these Keto chorizo egg muffins are perfect savory protein-packed finger foods!

Serves: 5


  • 3–5 ounces Spanish chorizo (or pancetta or pepperoni)
  • 1 cup chopped kale
  • 6 large organic cage-free eggs
  • 1/2 cup grated cheddar cheese or goat cheese (optional)
  • Sriracha sauce (optional)
  • Greens (optional)
  • Sliced avocado (optional)


  • Preheat the oven to 350°F.
  • Dice the chorizo and place into a hot dry pan. Cook for 1 to 2 minutes, until hot and crisped.
  • Add the kale to the chorizo and cook for another 5 minutes over medium-low heat until soft.
  • Remove from the heat and set aside.
  • Crack the eggs into a bowl and beat.
  • Add the chorizo and kale.
  • Season with salt and pepper.
  • Add the grated cheese (if using).
  • Divide the mixture evenly among 10 muffin cups (a silicone muffin pan works best). (Or pour all the mixture into a skillet to make a frittata).
  • Bake for 20 to 25 minutes. Cool slightly before serving.
  • Serve with sriracha sauce, greens, and/or sliced avocado if desired.
  • Store leftovers in the fridge in an airtight container for up to 5 days.