Recipe Box: Mexican Egg Bake

I was chatting with friends about recipes, and pointed out that I blog recipes not for them (usually. I do, when asked for a recipe, because it’s an easy place to share from) but for myself. You see, over the years my blog has also become my virtual recipe box. It’s easier for me to find a recipe, fast, by typing a keyword or two into the search bar than it is to flip through the recipe cards in my tin. Plus, I do love to share recipes, get ideas for variations in the comments, and have a handy reference with photos. 

So! With no further ado, because this isn’t one of those food blogs, here’s this easy keto-friendly egg bake. 

Chorizo Queso Egg Bake 

• 3-4 oz chorizo
• 1 medium onion, chopped
• 5-6 small sweet peppers (about 1 cup chopped)
• 2 tbsp roasted garlic
• 1/4 c heavy cream
• 6 eggs
• 12 oz Queso Fresco, diced or crumbled
• 1 tbsp Spicy Taco seasoning

Preheat oven to 375F

On the stovetop, heat a deep, ovenproof skillet over medium heat. Dice your onion. Take the tops off your peppers, deseed, and slice or dice. I used the little sweet peppers I love so much, you could use something spicier here, like an Anaheim or Poblano. I would not use jalapeno, even if you like the spice level, as the flavor is strong and will take over. 

Sauté the onions in some grease (I always have bacon grease in a container by the stove) until nearing translucency. Lower the heat of the burner after you put the onions in the pan, or the sugars will burn. You want a low-medium heat here. When onions are beginning to go translucent, add in the peppers. Stir in the roasted garlic. 

Slice the chorizo sausages – and here I will note that this is not the cheap ‘fat in a bag’ that you can find in most supermarkets. If you can get some fresh at a local Mexican market, that’s ideal. If not, I am using Goya chorizos here (two of the little chubby ones) and they were good without dissolving into flavored grease pools. Toss the chorizo in with your veggies. Stir. 

Dice the cheese, or crumble it. When the veggies are almost as done as you want them, stir in the cheese. 

Pour over the top the beaten mixture of eggs, cream, and spicy taco seasoning (note this is not your average taco seasoning in a packet, it is more-or-less whole herbs and spices). Do not stir!

Put the whole skillet in the oven, and bake for 20-30 minutes, checking at the first time point. It is done when golden-brown at the edges, and puffed in the center. Center should be firm to a touch, not wiggly. 

Allow to cool for a minute or two, not long, as it will fall. It’s puffy and light when still hot. 

Serve with salsa, pico de gallo, sour cream, crema, or shredded cheese, as you wish. The First Reader has the cilantro gene, so I don’t sprinkle chopped fresh over this, but you could! 

Chorizo Queso Egg Bake

March 6, 2021

by Cedar Sanderson

Cuisine American

Category Cooking Recipe

 

 

Serve topped with anything you’d put on a taco. 

 

 

Persons

5

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Notes

 

 

Preheat your oven to 375F 

 

 

Ingredients

• 3-4 oz chorizo
• 1 medium onion, chopped
• 5-6 small sweet peppers (about 1 cup chopped)
• 2 tbsp roasted garlic
• 1/4 c heavy cream
• 6 eggs
• 12 oz Queso Fresco, diced or crumbled
• 1 tbsp Spicy Taco seasoning

Instructions

• On the stovetop, heat a deep, ovenproof skillet over medium heat. Dice your onion. Take the tops off your peppers, deseed, and slice or dice. I used the little sweet peppers I love so much, you could use something spicier here, like an Anaheim or Poblano. I would not use jalapeno, even if you like the spice level, as the flavor is strong and will take over.
• Saute the onions in some grease (I always have bacon grease in a container by the stove) until nearing translucency. Lower the heat of the burner after you put the onions in the pan, or the sugars will burn. You want a low-medium heat here. When onions are beginning to go translucent, add in the peppers. Stir in the roasted garlic.
• Slice the chorizo sausages – and here I will note that this is not the cheap ‘fat in a bag’ that you can find in most supermarkets. If you can get some fresh at a local Mexican market, that’s ideal. If not, I am using Goya chorizos here (two of the little chubby ones) and they were good without dissolving into flavored grease pools. Toss the chorizo in with your veggies. Stir.
• Dice the cheese, or crumble it. When the veggies are almost as done as you want them, stir in the cheese.
• Pour over the top the beaten mixture of eggs, cream, and spicy taco seasoning (note this is not your average taco seasoning in a packet, it is more-or-less whole herbs and spices). Do not stir!
• Put the whole skillet in the oven, and bake for 20-30 minutes, checking at the first time point. It is done when golden-brown at the edges, and puffed in the center. Center should be firm to a touch, not wiggly.
• Allow to cool for a minute or two, not long, as it will fall. It’s puffy and light when still hot.

Nutrition Facts

Chorizo Queso Egg Bake

Serves: 5-6 people

Amount Per Serving:
Calories		242 kc
% Daily Value*
Total Fat 15 g		23.1%
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium 325 mg		13.5%
Total Carbohydrate 8 g		2.7%
	Dietary Fiber	0
	Sugars 2 g
Protein 18 g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cedar Writes

Tags

breakfast savory,

choriqueso,

chorizo,

easy meal,

egg bake,

frittata,

keto-friendly,

low carb

https://www.cedarwrites.com/recipe-box-mexican-egg-bake/

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