Keto Chorizo & Pepper Jack Egg Bites
These savory egg bites are packed with bold, zesty flavor in every bite. Low carb and keto friendly, they're perfect for easy meal prep.
Ingredients
- 6 oz Fresh (raw) Chorizo, casings removed
- 8 large Eggs
- 4 oz Cream Cheese, softened
- 1 cup Shredded Pepper Jack Cheese, divided
- 2 tbsp Pickled Jalapenos, finely chopped
- 2 tbsp Fresh Cilantro, chopped
- 1/2 tsp Cumin
- 1/4 tsp Smoked Paprika
- 1/4 tsp Salt
- Sour Cream, for serving
- 1 small Avocado, diced, for serving
Equipment
- blender
- muffin tin
Instructions
- Cook the chorizo in a skillet over medium heat, breaking it into small crumbles with a spatula, for about 6 to 8 minutes until fully cooked through and slightly crispy. Transfer to a paper towel-lined plate to drain the excess grease and let it cool slightly.
- Preheat your oven to 350F. Grease a 12-cup muffin tin generously with cooking spray.
- In a blender, combine the eggs, cream cheese, cumin, smoked paprika, and salt. Blend until completely smooth.
- Pour the egg mixture into a large bowl. Fold in the cooked chorizo, 3/4 cup of the shredded pepper jack, the chopped pickled jalapenos, and the cilantro until evenly distributed.
- Divide the mixture evenly among the 12 muffin cups. Top each with the remaining pepper jack cheese.
- Bake for 22 to 25 minutes, until puffed, set, and the cheese on top is melted and golden.
- Let cool in the tin for 5 minutes before removing. Serve topped with a small dollop of sour cream and diced avocado. The spicy chorizo, melty pepper jack, and cool toppings make these absolutely crave-worthy.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 2gProtein: 10gFat: 16g
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