Chorizo and Egg Bake

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Dinner for breakfast always…I’d actually love to just eat breakfast for every meal! Here is another Ketogenic friendly meal for you.

Calories: 315

Fat: 26.3 grams

Protein: 19.6 grams

Carbs: 4.2 grams

Fiber: 0.6 grams

Net Carbs: 3.6 grams

Chorizo and Egg Bake




  • 4 slices of bacon
  • 1 red pepper, diced
  • 1 yellow onion, diced
  • 8 ounces of chorizo sausage, chopped
  • 4 large eggs
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees Fahrenheit
  2. Lightly grease four ramekins. I used ghee
  3. Use a large skillet to cook the bacon. After the bacon is cooked to your preferred doneness transfer it to a plate with paper towels on it to soak up the grease.
  4. In the same pan, with the bacon fat, toss in your peppers and onions to cook so they are soft, or cook it a bit longer where it’s close to caramelization, but not quite. Divide this mixture into the four ramekins, equally
  5. Add the chorizo to the pan to brown them then divide this into the four ramekins equally
  6. Crack an egg over the top of each chorizo and veggie mixture and top with salt and pepper. Put these on a pan then stick it in the oven for 15-20 minutes, or until the egg is set to the right doneness.
  7. While the ramekins are in the oven crumble up the bacon (or chop it up) and when you take the dishes out of the oven, sprinkle the bacon crumble over the egg.


  • If you make any changes I’d love to know what you did!


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