Keto Chorizo Breakfast Sheet Pan
3.1g
Net Carbs
15.5g
Protein
19.7g
Fat
2.2 g
Fiber
261
Calories
Cooking tip: Using frozen cauliflower which has been blanched before being frozen, helps this savory, vegetable rich breakfast sheet pan cook up evenly. Be sure to use a foil cover for the first part of cooking to allow the vegetables to start cooking with some steam to get them nice and tender.
Ingredients:
- 12 ounces frozen cauliflower florets, cut into bite size pieces
- 5 cups (80g) torn or chopped curly kale, stems removed
- 1 medium (119g) red bell pepper, cut into ¼-inch slices
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 1 1/4 teaspoon salt, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mild red chili powder
- 11 ounces Spanish style, fully cooked chorizo
- 8 large eggs
- 1/8 teaspoon ground black pepper
- 1/3 cup (27g) grated parmesan cheese
Directions:
- Heat oven to 425°f. Line a sheet pan with parchment paper.
- On the sheet pan, toss frozen cauliflower, kale, and bell pepper with the olive oil, lemon zest, 1 teaspoon salt, smoked paprika, garlic powder, and chili powder until evenly coated. Spread into an even layer and cover loosely with foil. Roast for 10 minutes.
- While vegetables begin to cook, cut chorizo into ¼-inch thick coins. Distribute over the partially cooked vegetables, and roast for 15 minutes, until cauliflower is tender and chorizo is browned.
- Toss the vegetables and chorizo on the sheet pan to distribute the flavorful drippings from the sausage. Create 8 wells in the vegetable and chorizo mix and crack one egg into each well. Sprinkle evenly with remaining ¼ teaspoon salt and pepper. Place back into the oven, and keeping a close eye, cook until the egg whites are opaque, but still slightly jiggly, 6-9 minutes. Remove from the oven and sprinkle sheet pan evenly with parmesan cheese.
