Keto Chorizo Egg Muffins

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.

Click here to get 11 of Dr. Anna’s favorite recipes for menopause!
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Dr. Anna Cabeca

Dr. Anna Cabeca

Certified OB/GYN, Anti-Aging and Integrative Medicine expert and founder of The Girlfriend Doctor. During Dr. Anna’s health journey, she turned to research to create products to help thousands of women through menopause, hormones, and sexual health. She is the author of best-selling The Hormone Fix, and Keto-Green 16 and MenuPause.

Learn more about my scientific advisory board.