Chorizo Breakfast Pie, Low Carb & THM Friendly

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This low carn Chorizo Breakfast Pie is both gluten and grain free and works well for Keto and THM diets.

Chorizo is a new addition to my food favorites and I have my dear husband to thank for that. Although, I do wonder why it took him 10 years of marriage to mention to me that he loved it and ask me to buy some. But I am glad that he did.

If you haven’t had Chorizo or even know what it is, don’t worry.   I was the same way, so I did what every intelligent person does when they want to know something – I Googled it!  When I was searching on google I found a lot of good information, like there are actually two types of Chorizo, a Spanish version and a Mexican version. This is what has to say about this newly found favorite of mine:

“Chorizo is a name given to a variety of sausages, both fresh and cured, from Spain and Latin America. Chorizo is made from pork, is heavily seasoned, and has a characteristically red color. Although there are many regional varieties, most chorizo can usually be placed into one of two categories, Spanish or Mexican.”

You can find that quote and more of their article on this delicious sausage in their complete write-up found Here. While this post I referenced states that it is made from pork, I was able to find a beef version of the Mexican variety at my local WalMart.  I have tried both the pork and the beef since being introduced to it and although they are both pretty good, I find myself favoring the beef just a little more so that is what I used in this Chorizo Breakfast Pie.

This low carb Chorizo Breakfast Pie is both gluten and grain free and is a delicious addition to any table. It is THM "S" and Keto Friendly

My husband loved this recipe, he just raved about it. I told him to consider it my “thank you dear” for introducing me to this Mexican sausage. Even if it did take him all of our married years to share the secret!

When I began eating Chorizo, I cooked it in a hot pan for just a few minutes before adding in a couple of eggs and scrambling them all together. Now, one thing to remember with this Mexican variety that I use is that it comes in a plastic wrapper and it needs to be cooked before eating it. It is a pretty quick cook, so scrambling it up in eggs works well.

My love of this rich and spicy ingredient has spurred me on to create new ways of enjoying it for breakfast and brunch. I tend to get tired of eggs if I eat them over and over so changing things up helps. This pie was just what my breakfast routine needed! But no need to limit this recipe to just breakfast, because it would make a wonderful dinner or brunch dish with a side salad or steamed broccoli.

This low carb Chorizo Pie is gluten free and Keto or THM "S" Friendly.

How to Make the Pie…

If you love Quiche, you will love this recipe. Think of it as a thinner Quiche, just a little jazzed up! It has a crust that holds the creamy and rich egg mixture. I have flavored the egg mixture with the Chorizo and some red and green bell peppers. These two items add such a great flavor to the pie filling that there is no need to add any other spices except salt.

The crust, on the other hand, is a buttery mix of almond meal, Parmesan Cheese, oat fiber (optional) and some other spices. It really adds luxuriousness to this pie that I love. The crust is simple and is easily pressed into the bottom of your pie pan. I used a 9 inch Wilton Tart Pan because I love the presentation that gives, but any 9 or 10-inch pie plate will do.

How Not to Make a Mess…

Seem simple so far? Good, because it is. Oh, but I wouldn’t be a good friend if I didn’t warn you that there is one thing to remember when you choose to bake this in a tart pan or spring form pan (where the bottom slips out). That one tiny but import this is to make sure you press your crust up the sides a bit to seal in the egg mixture. If you don’t, you will have a leaky mess on your hands. A BIG STICKY, EGG COVERED STOVE MESS!

Don’t ask me how I know!! Not a pretty picture that I want to relive anytime soon, ha! So if you want to play it safe I would suggest using a regular pie plate that you would cook a normal Quiche in. Also, I want to note here, that the crust mixture will most likely not go all the way up the sides of your pie, which is fine but make a little extra if you use the tart pan. Remember…cover your sides…or the egg mess of 2016 will haunt you too!

I hope you enjoy this breakfast pie, and if you haven’t tried Chorizo, this would be a great vehicle to do just that! Don’t be afraid of the spice, it is mild in this pie and so delicious. Be sure to Pin this recipe for later by clicking the image below. It is definitely worth making!

This Chorizo Breakfast pie is low carb, gluten free and both Keto and THM Friendly.









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1 slice

Chorizo Breakfast Pie, Low Carb, Gluten Free & THM Friendly
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Recipe Image


    Crust Ingredients
  • 1 cup Almond Flour
  • 1/2 cup Oat Fiber
  • 1 stick + 3 Tbsp of melted butte (see note)
  • 1/2 cup grated Parmesan Cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Filling Ingredients
  • 8 large eggs, beaten
  • 5 oz of Mexican Beef Chorizo
  • 1 cup of a chopped bell peppers/onion mix
  • 1/2 cup shredded mild cheddar
  • 1/4 cup heavy cream
  • couple pinches of salt
  • Note: If you sub all Almond flour for the crust and omit the oat fiber you may not need all the butter listed here. Either way, start with a stick of melted butter. If the crust is still dry and does not stick together well then add more butter as needed. I generally get close to using 1 1/2 sticks.


  1. Begin your crust by adding in all your dry ingredients into a food processor or mixing bowl.
  2. Next drizzle the melted butter (see the note under the recipe) into the flour mix and mix well. Your crust mixture should start to come together and when you pinch it between your fingers it should stick together well. If it doesn't do that you may need to add a little more melted butter. You don't want it too wet, just enough for it to hold together when pressed into the bottom of the pan (and up the sides a bit) **Remember if you use a spring form an or a tart pan like I did, you really need to make the crust come up the sides enough so the egg mixture can't leak out of the bottom. The crust is not meant to be really thick so a thin layer on bottom is fine. If you use a baking dish or pie plate this will not be an issue.
  3. After you have your crust mixture pressed into your pan, bake it in a 350 degree oven for about 10 minutes. Don't let it get too dark in color as it will continue to bake with the egg mixture later. This step just helps prevent a soggy bottom.
  4. After baking set it aside and work on your filling.
  5. Saute your one cup of bell pepper/onion mix until they are tender. I like to buy the frozen bags of bell peppers that are mixed with onions in the freezer section. My brand has red, green and yellow peppers but you can chop fresh if you don't have this.
  6. Once your onions and peppers are tender add in your Chorizo and cook for five minutes stirring often. The Chorizo will begin to thin out.
  7. Add the heavy cream to your eggs and beat well. Sit aside until your Chorizo and peppers are done and cooled.
  8. After cooking the Chorizo and pepper mixture, remove it from the heat and let it cool for a few minutes before adding it to your eight beaten eggs. Adding the mixture to the eggs when it is extremely hot might scramble your eggs and we don't want that.
  9. After combining the eggs and Chorizo mixture pour it over your crust and sprinkle the half of cup of shredded cheese over the top.
  10. Bake in a preheated 350 degree oven for about 25-30 minutes. Depending on how thick your pie is, it might take a little less time or more if it is thicker than mine. Just watch it closely after the first 20 minutes. You do not want any wiggling in the center.


Nutrition per slice: Calories: 477, Fat: 39, Protein: 16, Net Carbs: 4 (Total Carbs: 14), Fiber: 10. To get the net carbs subtract the fiber carbs from total carbs.



  1. Vicki Bray says:
    Just tried making this and the amount of butter had my crust almost soupy! Don't know what went wrong? I just put it in a pie plate without any crust - very good!
    • Keri Bucci says:
      Oh no, I am sorry. I can't imagine what happened. The oat fiber usually soaks it up so fast. I am glad you enjoyed the pie, but again so sorry the crust didn't turn out for you.
    • Keri Bucci says:
      Oops Shirley, sorry about that! It is 1/2 cup. This crazy brain of mine was tired, fixed it now. Thanks for pointing that out.
        • Keri Bucci says:
          I apologize. I had corrected the recipe for the oat fiber and Parm but it appear that the changes didn't translate to the post. So I am sorry, but yes it is the same 1/2 cup. I have corrected the recipe for both. Thank you for letting me know about that missing! Enjoy. :)

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