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.
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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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:
- 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 11×7 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.
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.
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MEXICAN CRUSTLESS QUICHE
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Mexican Crustless Quiche
Ingredients
- 8 Eggs
- 1 cup Heavy Cream
- 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.
This sounds delicious! Can you make ahead of time say the night before?
Yes! this reheats great. I make it on Sunday, portion it out own individual containers and heat it in the microwave (approximately 2-3 minutes). You can reheat the whole dish by covering it with foil and heating it at 350 degrees F for 25-35 minutes until it is heated through.
Hi there, just a heads up, recipe overview mentions cream, and instructions say to beat eggs with cream, but cream is not in your measured ingredients list.
Thank you so much for letting us know. The recipe has been corrected!
Do you think this would still be good without Chorizo? I don’t eat sausage.
Yes, I would still like it without Chorizo. You could also substitute ham if it is just sausage you don’t like. Otherwise I think it wold be delicious without any meat at all.
If everything was mixed the night before and refrigerated, but then baked the next morning, do you feel that would work? I noticed in a comment below you suggested reheating in the a.m., but I would prefer it to be prepped at night and then freshly baked.
Yes you can mix everything the night before, refrigerate and bake the next morning. Just keep in mind it may have to bake slightly longer since it will be cold.
Could this be baked in muffin tins and frozen?
That’s an excellent question. Yes you can. Just adjust the cooking time.
I just found this terrific recipe and I saved it!!! Wonderful, easy and scrumptious! Thanks for sharing!
I make this recipe regularly and it is delicious. I do half cheddar and half pepper Jack for the cheese. I also add hot sauce, cayenne and oregano to the egg mixture.
I made this last night for dinner and loved it ! The family was impressed. My wife loved it and she’s not typically the biggest chorizo fan like I am . Easy to make and delicious to boot & that’s a win in my book. I plan on making this again for sure and thank you so much for sharing your recipe with us !