Keto Breakfasted Eggs Recipe Baked Spanish Style

Keto Breakfasted Eggs Recipe Baked Spanish Style

Whether you’re having keto breakfast, brunch or brinner (breakfast foods for dinner) our tasty Low Carb Spanish Baked Eggs will dance on your taste buds, fill your belly and keep you satisfied.

This is a great dish to make for a large group of people. Multiply the ingredients by the number of people using the tool on our recipe card below and you can put all the ingredients in one big quiche dish or roasting dish to feed the whole family.

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We baked our Spanish Eggs in these clay tapas dishes. They are just beautiful handmade dishes, we use ours not only for baking eggs, but serving dips, cheeses and Low Carb Flaxseed Crackers.

Looking for more keto breakfast ideas, check out our Sausage and Egg Mushrooms, or for something a little cooler; our Keto Chai Chia Pudding.

keto breakfast eggs recipe

Keto breakfast eggs recipe

Ingredients for Making Keto Breakfast Eggs Spanish Style

How To Make Keto Breakfast Eggs Spanish Style

  1. Preheat oven to 200C/390F.
  2. Place the olive oil in a non-stick frying pan over medium heat.
  3. Add the diced chorizo, paprika and cumin and sauté for 3-5 minutes until the chorizo is cooked though.
  4. Add the diced tomato and continue to cook until the tomatoes are very soft, about 5 minutes.
  5. Add the roasted peppers, salt and pepper and mix through.
  6. Take the pan off the heat and evenly spread the mixture into 2 oven safe dishes.
  7. Make a hole in the center of the mixture and crack one egg into each dish.
  8. Sprinkle over the manchego cheese and parsley.
  9. Place the dishes into the oven for 5-10 minutes until the egg is cooked to your liking.
  10. Remove from the oven and serve.
Low Carb Spanish Baked Eggs
Low Carb Spanish Baked Eggs

Keto Breakfast Eggs - Spanish Style Oven Baked - High Flavor, Low -Carb!

Whether you’re having breakfast, brunch or brinner (breakfast foods for dinner) our tasty Low Carb Spanish Baked Eggs will dance on your taste buds, fill your belly and keep you satisfied.
5 from 10 votes
Print Pin Rate
Course: Breakfast
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 serves
Calories: 394kcal
Author: Gerri

Ingredients

Instructions

  • Preheat oven to 200C/390F.
  • Place the olive oil in a non-stick frying pan over medium heat.
  • Add the diced chorizo, paprika and cumin and sauté for 3-5 minutes until the chorizo is cooked though.
  • Add the diced tomato and continue to cook until the tomatoes are very soft, about 5 minutes.
  • Add the roasted peppers, salt and pepper and mix through.
  • Take the pan off the heat and evenly spread the mixture into 2 oven safe dishes.
  • Make a hole in the center of the mixture and crack one egg into each dish.
  • Sprinkle over the manchego cheese and parsley.
  • Place the dishes into the oven for 5-10 minutes until the egg is cooked to your liking.
  • Remove from the oven and serve.

Notes

Nutrition

Serving: 200g | Calories: 394kcal | Carbohydrates: 4g | Protein: 21g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 270mg | Sodium: 512mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34% | Vitamin C: 16% | Calcium: 35% | Iron: 12%

If you want to make a larger batch of this Keto Breakfast Eggs Spanish Style recipe, adjust the serving above.

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