Mexican Crustless Quiche is an easy low carb/keto breakfast recipe. Fluffy eggs and cream are mixed with peppers and chorizo sausage and baked until they are set in a delicious baked egg casserole.

brunch casserole Chorizo and Peppers Crustless Quiche that is keto

Mexican Crustless Quiche

Mexican Crustless Quiche is a baked egg casserole that is low carb, keto, and totally delicious! Cooked chorizo sausage, bell peppers, onion, green chiles, and cheese are mixed together with eggs and heavy cream, and then baked into a fluffy breakfast.

I made this one last week along with my Sausage and Spinach Crustless Quiche, and the verdict is still out on which one is better. I’m leaning towards this one because I love the bell peppers and the spicy chorizo. It reminds me of my Breakfast Burrito Casserole without all of the carbs!

The eggs, meat, cheese, and veggies, are the perfect Tex-Mex combination of flavors, in fact I’m making this casserole again so we can have it for Cinco de Mayo breakfast :).

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how to make Chorizo and Peppers Crustless Quiche with these ingredients

What is Chorizo?

Chorizo is a Mexican sausage made with pork and chili peppers. It is a ground sausage that is sold raw, not to be confused with Spanish chorizo or Portuguese Chourico which is a smoked sausage.

How to Make Mexican Crustless Quiche:

  1. Preheat oven to 375 degrees F.
  2. In a skillet over medium high heat saute the bell peppers and onions until softened. Set aside.
  3. In the same skillet brown the ground chorizo until it is cooked through. Drain excess grease and set aside.
  4. In a bowl add eggs and 1 cup of heavy cream. Whisk together.
  5. Spoon the sausage, bell peppers, onion, and green chilies into a greased 11×7 inch casserole dish.
  6. Sprinkle the shredded cheddar cheese over everything.
  7. Pour the egg mixture over the meet, vegetables, and cheese, and use a spoon to move things around just a bit to let the eggs get down into the mixture.
  8. Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn’t shake in the center.
  9. Remove and let cool for about 5 minutes before cutting and serving.

keto brunch breakfast Chorizo and Peppers Crustless Quiche

How to Reheat Mexican Crustless Quiche:

This is the kind of recipe that I like to make on Sunday when I have a little extra time and then I reheat it throughout the week for breakfast, lunch, or dinner. To reheat all you have to do is place it in the microwave for approximately 2 minutes (time may vary depending on your microwave).

If you don’t want to use a microwave you can place a slice in a small casserole dish covered with foil, and heat it in a 350 degrees F oven for 4-5 minutes. To reheat the whole casserole in the oven heat, covered with foil, for about 20 minutes.

keto Chorizo and Peppers Crustless Quiche

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MEXICAN CRUSTLESS QUICHE
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Servings: 10
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 55 mins

Mexican Crustless Quiche

Mexican Crustless Quiche is an easy low carb/keto breakfast recipe. Fluffy eggs and cream are mixed with peppers and chorizo sausage and baked until they are set in a delicious baked egg casserole.
brunch casserole Chorizo and Peppers Crustless Quiche that is keto
Print Recipe
5 from 1 vote

Ingredients

  • 8 Eggs
  • 1 cup Bell peppers, diced
  • 1 cup Onion, diced
  • 8 ounces Ground chorizo
  • 4 ounces Green chilies, drained
  • 8 ounces Mexican cheese blend, shredded

Instructions

  • Preheat oven to 375 degrees F.
  • In a skillet over medium high heat saute the bell peppers and onions until softened. Set aside.
  • In the same skillet brown the ground chorizo until it is cooked through. Drain excess grease and set aside.
  • In a bowl add eggs and 1 cup of heavy cream. Whisk together.
  • Spoon the sausage, bell peppers, onion, and green chilies into a greased 11x7 inch casserole dish.
  • Sprinkle the shredded cheddar cheese over everything.
  • Pour the egg mixture over the meet, vegetables, and cheese, and use a spoon to move things around just a bit to let the eggs get down into the mixture.
  • Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn’t shake in the center.
  • Remove and let cool for about 5 minutes before cutting and serving.

Nutrition

Calories: 214kcal, Carbohydrates: 4g, Protein: 13g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 166mg, Sodium: 408mg, Potassium: 122mg, Sugar: 2g, Vitamin A: 18.6%, Vitamin C: 26.1%, Calcium: 17.4%, Iron: 5.5%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Breakfast
Cuisine: American
Keyword: keto quiche, low carb breakfast, low carb quiche, recipe for crustless quiche