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.
- 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
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.
Calories: 297kcal | Carbohydrates: 5g | Protein: 14g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 199mg | Sodium: 418mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1277IU | Vitamin C: 22mg | Calcium: 189mg | Iron: 1mg