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    Keto Chorizo Egg Muffins

    • 1 min read

    Whether you're making breakfast for the next few days or preparing for a potluck party, these Keto chorizo egg muffins are perfect savory protein-packed finger foods!

    Serves: 5


    • 3–5 ounces Spanish chorizo (or pancetta or pepperoni)
    • 1 cup chopped kale
    • 6 large organic cage-free eggs
    • 1/2 cup grated cheddar cheese or goat cheese (optional)
    • Sriracha sauce (optional)
    • Greens (optional)
    • Sliced avocado (optional)


    • Preheat the oven to 350°F.
    • Dice the chorizo and place into a hot dry pan. Cook for 1 to 2 minutes, until hot and crisped.
    • Add the kale to the chorizo and cook for another 5 minutes over medium-low heat until soft.
    • Remove from the heat and set aside.
    • Crack the eggs into a bowl and beat. 
    • Add the chorizo and kale.
    • Season with salt and pepper. 
    • Add the grated cheese (if using).
    • Divide the mixture evenly among 10 muffin cups (a silicone muffin pan works best). (Or pour all the mixture into a skillet to make a frittata).
    • Bake for 20 to 25 minutes. Cool slightly before serving.
    • Serve with sriracha sauce, greens, and/or sliced avocado if desired.
    • Store leftovers in the fridge in an airtight container for up to 5 days.

    Perfect time to get 15 of Dr. Anna's Favorite Keto-Green recipes. Click here.

    Dr. Anna Cabeca

    Dr. Anna Cabeca

    Dr. Anna is a Triple Board Certified OB/GYN, Anti-Aging Medicine expert, and author of the best selling book, The Hormone Fix.

    Dr. Anna helps women heal the 9 most dreadful symptoms of menopause with natural, safe solutions. Follow her for content on hormonal imbalances, vaginal dryness, menopause (and more) that are medically backed, and created to empower women — not just treat them.