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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a fairly low-carb recipe, but it is NOT LOW-FAT. You can change the ingredients to anything you like, just be sure to use the 4 eggs to 1.5 cups of dairy (milk, cream or even 1/2 cup of sour cream works just fine, as long as it totals 1.5 cups!). Ingredients:
4 eggs |
1 1/2 cups cream (or a blend of milk and cream, your choice) |
6 mushrooms, sliced |
2 green onions, sliced |
6 ounces chorizo sausage |
3/4 cup cheddar cheese, grated |
1 teaspoon oregano |
1/2 teaspoon onion powder |
1/2 teaspoon cayenne (to taste) |
1/4-1/2 teaspoon salt (to taste) |
1/4 teaspoon black pepper |
Directions:
1. In a medium mixing bowl, stir together eggs, cream (or mixture of milk and cream) and spices, set aside.
2. Saute chopped mushrooms, green onions and chorizo together in a pan until mushrooms and chorizo are no longer raw, about 5 - 7 minutes. You may need a dash of olive oil to prevent sticking.
3. Have ready a buttered baking dish (I used a cast-iron scone pan, see photo). Place chorizo mixture on the bottom, then cheese, then pour egg mixture over top. Sprinkle with paprika, if desired.
4. Bake at 375 degrees for 20-40 minutes, depending on your pan and your oven. CHECK OFTEN as ovens vary. My cast iron scone pan only took 20 minutes!
5. Cook until slightly brown on top and eggs do not jiggle. Let set for 10 minutes. You might sprinkle extra green onions or chili flakes on top, if you like - get creative! Sliced black olives make a nice touch.
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