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Keto Chicken Chorizo Breakfast Skillet
How to Make It
Step 1
In a bowl, whisk together the raw eggs, cream, salt, and pepper. Melt the butter in a wide pan over low heat and stir in the eggs. Heat the eggs over medium-low heat while continually stirring until the eggs are scrambled. You may slightly undercook your eggs since they are returned to the hot pan later.
Step 2
Set the scrambled eggs aside and return the pan to the stove. Cube your chicken and toss the cubes in a mixing bowl with the salt, pepper, onion powder, garlic powder, and paprika.
Step 3
Heat the olive oil in the pan over medium-high heat and place in the seasoned chicken. Cook the chicken until all sides are cooked but not completely cooked through just yet.
Step 4
Reduce the stove heat to medium and add in the ground chorizo. Toss and break up the chorizo until the chorizo is browned and crumbly and the chicken is now fully cooked through.
Step 5
Reduce the stove heat to low and stir in the scrambled eggs with the shredded cheese. Stir and cook until the eggs are hot again and the cheese has melted.
Ingredients
- Raw Egg – 3 large
- Whipping Cream, Extra Heavy/gourmet, Not Whipped – ½ tablespoon
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Butter, Unsalted – ½ tablespoon
- Chicken Breast Boneless Skinless Raw – 4 oz
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Garlic, Powder – ⅛ teaspoon
- Paprika – ⅛ teaspoon
- Olive Oil – 2 teaspoon
- Ground Chorizo by Quijote – 3 ounce
- Mexican Blend Cheese – ¼ cup, grated
