Home / Recipes / Gluten Free / Keto Chorizo Patty Egg Bites
Keto Chorizo Patty Egg Bites
How to Make It
Step 1
Gather 6, 1-oz portions of chorizo. Form each portion into a patty and arrange in a frying pan. Cook the chorizo patties about 3 minutes per side on medium heat – until lightly charred on both sides. Discard any excess grease.
Step 2
Preheat an oven to 375 degrees. Whisk together in a mixing bowl the eggs, cream, and all seasonings. Set this aside.
Step 3
Lightly spray a 6-ct muffin tray with pan spray. Set a chorizo patty in the center of each muffin tin and top with 1 teaspoon shredded pepperjack each.
Step 4
Pour the egg mixture into each muffin tin, filling each one all the way up.
Step 5
Bake the tray for 17 minutes. Your chorizo patties may rise up during baking. After about 12 minutes, use a baking utensil to gently push each chorizo patty back down into the egg, being careful not to squeeze egg batter out of the tins. Bake until done.
Ingredients
- Ground Chorizo – 6 oz
- Raw Egg – 6 large
- Whipping Cream, Extra Heavy/gourmet, Not Whipped – 1 tablespoon
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Oregano, Dried – ¼ teaspoon
- Cumin, Ground – ⅛ teaspoon
- Pepper Jack Cheese – 6 teaspoon, shredded
