This is a Chorizo Breakfast Skillet with eggs, cream, cheese, chorizo and garnished with scallions.
Ready to make this Keto Sausage Cast-Iron Breakfast Skillet? This yummy breakfast dish is easy to make and impressive to serve. Sausage and eggs were made for each other in my opinion! You can use any type of sausage you like. You can use breakfast links as well, as long as you cut them into small bite sized pieces. Nothing better than a Keto Sausage Cast-Iron Breakfast Skillet!
Baking eggs in the oven actually makes a delicious texture. I love this Keto Sausage Cast-Iron Breakfast Skillet because it cooks all the different flavors together and I cannot get over it! As I gear up for cozy season, I’m updating a few of my traditional recipes with these delicious plant-based products that are packed with protein and the perfect addition to my breakfast, lunch and dinner meal plans.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Heavy Whipping cream
- Shredded Cheddar
See recipe card for Chorizo Breakfast Skillet quantities.
In a medium-sized bowl, whisk together the eggs and cream, then stir in the cheese, salt, and pepper. Set aside.
Preheat the oven to 400°F.
Heat a 12-inch cast-iron skillet or other ovenproof skillet over medium heat. Cook the chorizo slices until browned on both sides, 5 to 6 minutes.
Remove from heat and add the scallions and egg mixture evenly over the sausage in the skillet.
Bake for 20-25 minutes, until the eggs are set.
Run a knife around the edge of the skillet before slicing. Garnish with more scallions, if desired, and serve immediately.
Hint: Cook the eggs to your desired doneness.
Eggs: For best quality, use good quality eggs like cage free or pasture raised eggs.
Heavy whipping cream: I used heavy whipping cream but you could even use sour cream for a thicker consistency or half and half for a thinner consistency.
Cheese: I love using cheddar cheese but you can use any shredded cheese that melts easily.
Chorizo: I love using chorizo, but you could use breakfast links instead.
Scallions: Scallions give the dish a nice color. You could use green onion, chives or parsley.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes into the egg mixture, or top with hot sauce at the end.
- Deluxe - serve with crusty bread or a tostada.
- Kid friendly - add crushed potato chips on top.
Check out my viral Peruvian Ceviche with Leche de Tigre.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Whisk the eggs well before adding into the skillet.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove