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prep time
15 min
cook time
25 min
ready time
40 min
Low Carb Chilaquiles Brunch
You’ll make your followers jealous when you post a pic of your Keto brunch! If you’re intermittent fasting, or simply looking for a hearty morning meal, why not go big at brunch? This meal includes a Keto take on Mexican-style chilaquiles. While the recipe is very similar, you’ll need to cook the chilaquiles a little differently than the traditional way. Your Keto brunch is served with a fried egg and melted cheese to complete the chilaquiles. As a side dish, you’ll make a quick mix of Mexican “wild rice” made with riced cauliflower and cremini mushrooms. This hot brunch is decadent, filling, and great for your ketosis. You can find more Keto intermittent fasting recipes in the Carb Manager Premium recipe library.
What Are Chilaquiles?
Chilaquiles is a traditional Mexican breakfast dish, although what you typically see in brunch restaurants is a little “Americanized”. Traditionally, fried tortillas are cut into pieces and are stewed in a red sauce, pretty close to salsa. From there, you can expect to see a variety of other toppings including crumbled chihuahua cheese, avocado, fried eggs, crema, jalapenos, and more. Who says you can’t have chips for breakfast?
Can I Meal Prep The Recipe?
Don’t make the full meal and try to meal prep it. Instead, make the components of the meal and store them separately to re-assemble at meal time. The separate components include tortilla triangles, chorizo and salsa, and wild rice. At mealtime is when you should fry your egg, melt your cheese, and arrange the chilaquiles topping over the tortilla chips.
Net Carbs
12.6 g
Fiber
5.2 g
Total Carbs
18.2 g
Protein
51.6 g
Fats
73 g
919 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cheddar cheese
4 slice (from pre-sliced package) - each 3/4 ounce
Chorizo Ground Sausage
3 oz
Salsa roja cocida (cooked red salsa)
2 tbsp
Raw egg
1 large
Monterey Jack cheese
0.25 cup, shredded
Lettuce
0.25 oz
Avocado
1 oz
Cauliflower rice
3 oz
Brown mushrooms
1.5 oz
Salt
0.13 tsp
Black pepper
0.13 tsp
Paprika
0.25 tsp
Cumin, ground
0.25 tsp
Onion powder
0.13 tsp
Oregano, dried
0.13 tsp
Chili powder
0.13 tsp
Recipe Steps
steps 5
40 min
Step 1
Preheat an oven to 375 degrees and line a large sheet tray with parchment paper. Cut cheese slices into 4 triangles each, and spread them out on the sheet tray. Bake the cheese triangles in your oven for 9-10 minutes until the cheese bakes into crispy “tortilla chips”. Watch for the cheese to melt, bubble, release excess fat, and harden into crunchy chips with browned edges. Let the tortilla chips cool completely before carefully arranging them on your serving plate.Step 2
Set the chips aside while you make the chilaquiles toppings. Cook ground chorizo on high heat in a small non-stick pan as you break it up into crumbly pieces. Cook the chorizo until it’s almost cooked all the way through, then stir your favorite brand of red salsa into the pan. Reduce the stove to low heat and let the two ingredients simmer together for just about 60 seconds.Step 3
Make a small space available in the center of the pan, and crack an egg into it. You can use a cooking spoon to break the egg white to help the egg cook faster. Cook the egg to your liking, from over-easy to fried hard. Use a lid to cover the pan to help the egg cook faster on top as well. When the egg is cooked halfway through, sprinkle shredded cheese on top. Return the lid to the pan, and finish cooking until the egg is done and the cheese is melted.Step 4
Pick up the pan, and gently slide the chorizo, salsa, egg, and cheese over the cheddar tortilla chips. This doesn’t have to be a perfect transition, just get the ingredients over the tortilla chips like you would with nachos. Sprinkle shredded lettuce over the chilaquiles. Then, thin-slice the avocado and arrange it on top. Set the plate aside while you quickly make the last part of the brunch.Step 5
You may use the same pan and return it to the stove. Heat the pan on high heat while you combine cauliflower rice and shredded mushrooms. Use a cheese grater or a mandolin to shred whole mushrooms into thin shreds that mimic “wild rice”. Add the cauliflower and mushroom to the hot pan, along with all of the remaining spices. Toss and cook the ingredients in the hot pan until you have a golden brown, hot Mexican wild rice. Serve with the chilaquiles and enjoy.
