Low Carb Chorizo and Cabbage Breakfast Skillet

I love a great breakfast skillet that is full of protein and healthy fats! This breakfast skillet will easily spice up your Keto diet. Mildly spicy chorizo sausage is cut into coins and sauteed until nicely browned. It is then combined with tender, sweet cabbage, which is gently folded in at the end. The dish is finished with freshly cracked eggs placed on top, seasoned with salt and pepper, and cooked sunny side up. The entire dish is sprinkled with crumbled Cotija cheese, which takes the dish from exceptional to extraordinary. The skillet is a great high protein, full-fat breakfast suitable for any keto or low carb diet.

What can I use instead of Cotija cheese?

If you cannot find Cotija cheese, please use queso fresco or feta. Other options include Chihuahua cheese, mozzarella, or other shredded cheeses.

How should the Chorizo sausage be prepared?

The chorizo can be cut into coins or peeled of its casing and cooked like raw ground meat.

Can I prepare this breakfast ahead of time?

Yes, you can prepare this breakfast ahead of time! Just be sure to add the eggs right before serving because they do not reheat well.

Serving suggestion

Serve this chorizo and cabbage breakfast skillet with other Mexican Keto recipes like Keto Healthy Mexican guacamole https://www.carbmanager.com/recipe/keto-healthy-mexican-guacamole.

Net Carbs

7.3 g
Fiber

2.2 g
Total Carbs

9.5 g
Protein

29.8 g
Fats

52.5 g

612 cals

Quantity

Serving Size

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Kiolbassa Chorizo Mexican Style Sausage

18.5 oz
Cabbage

1 pound
Raw Egg

6 large
Queso Cotija Cheese

1 tablespoon
Coarse Kosher Salt by Morton

¼ tsp
Black Pepper

⅛ teaspoon

Step 1

Slice the chorizo sausage into ½” pieces and slice the cabbage into skinny strips about ⅛” thickness. Heat a large nonstick skillet over medium-high heat until hot. Add the sliced chorizo sausage and cook until nicely golden brown and rendered. This process will take about 10 minutes. Be sure to turn the heat down to medium heat if they are browning too quickly.
Step 2

Add in the sliced cabbage and gently fold it into the cooked chorizo. Cook for 2-3 minutes or until the cabbage has wilted. Taste the mixture adding salt to taste. There is not an amount of salt listed because different brands of chorizo have varying saltiness.
Step 3

Crack the eggs evenly over the top of the skillet. Sprinkle them with ¼ tsp kosher salt and the black pepper (use freshly cracked black pepper if possible). Cover the skillet with a large lid or use a sheet tray.
Step 4

Cook the eggs until the whites are opaque and the yolks are to the doneness you would like; this will take about 1-2 minutes.
Step 5

Sprinkle the entire skillet with cotija cheese.