Keto Crockpot Chorizo Breakfast Hash: Your New Go-To Morning Feast

If you’re on the keto train and looking for a breakfast recipe that practically cooks itself while you sleep (or relax with your morning coffee), you’re in for a treat. This Keto Crockpot Chorizo Breakfast Hash is everything you want in a meal: flavorful, satisfying, and ridiculously easy to make. Whether you’re meal prepping for the week or feeding a crowd, this dish is a game-changer.

Let’s break it down. Picture spicy chorizo paired with tender cauliflower, colorful veggies, and creamy eggs. The slow cooker does all the work, leaving you with a low-carb, high-fat breakfast that tastes like you spent hours perfecting it. Ready to dig in? Let’s get started.

Why You’ll Love This Recipe

• Set It and Forget It
  This isn’t one of those recipes where you need to hover by the stove. Toss your ingredients into the crockpot, and let it work its magic while you catch up on your favorite Netflix series or take a well-deserved nap.
• Keto Goldmine
  With a perfect balance of fats, protein, and minimal carbs, this dish checks all the keto boxes. Plus, it’s packed with nutrients from the veggies and eggs.
• Customizable AF
  Hate bell peppers? Swap them out for mushrooms. Want more spice? Add some jalapeños. This recipe is forgiving, so you can make it exactly the way you like.

The Ingredients

You probably already have most of these in your kitchen, but if not, a quick trip to the grocery store will sort you out.

The Basics:

• 1 pound of chorizo (ground or sausage style, casings removed if applicable)
• 1 medium head of cauliflower, chopped into small florets
• 1 cup bell peppers, diced (use any color you love or a mix for more fun!)
• 1/2 cup onion, finely chopped
• 1/4 cup green onions, chopped (optional, for garnish)
• 8 large eggs
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a combo – your choice!)
• 2 tablespoons olive oil or avocado oil

The Seasonings:

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder (optional for an extra kick)
• Salt and pepper to taste

Step-By-Step Directions

Here’s how you make this magic happen in your crockpot:

1. Prep the Ingredients

Start by chopping your cauliflower, peppers, and onions. The smaller the pieces, the better they’ll cook and soak up all that spicy chorizo flavor.

2. Brown the Chorizo

Yes, this step is technically optional, but trust me—it’s worth it. Toss your chorizo into a hot skillet with a drizzle of olive oil. Let it sizzle until it’s browned and crumbly. Browning adds a deeper flavor and helps render some of the fat.

3. Load Up the Crockpot

Layer your ingredients into the crockpot like this:

1. Cauliflower florets on the bottom (they’ll soak up all the juices).
2. Diced peppers and onions.
3. Crumbled, cooked chorizo.

Give everything a quick stir to mix the flavors, then sprinkle on your smoked paprika, garlic powder, chili powder (if using), salt, and pepper.

4. Crack the Eggs

Make 8 little wells in the mixture with the back of a spoon. Crack an egg into each well, then sprinkle the shredded cheese evenly over the top.

5. Set It and Forget It

Cook on low for 6-8 hours or on high for 3-4 hours. The exact time will depend on your slow cooker, so check occasionally after the minimum time to avoid overcooking the eggs.

Pro Tips for Perfection

• Keep the Yolk Runny (or Not)
  If you like your yolks runny, cook for the lower end of the time range. Prefer firm eggs? Let it go longer.
• Layer Like a Pro
  Always place the cauliflower on the bottom. It needs more heat to cook through, and this positioning ensures it doesn’t stay crunchy.
• Don’t Skip the Cheese
  The shredded cheese not only adds flavor but also gives the dish a gooey, irresistible texture.
• Double It Up
  Cooking for a crowd? Double the recipe and use a large crockpot. Leftovers freeze beautifully, so it’s a win-win.

Serving Suggestions

You’ve got options! Here are some ideas to elevate your meal:

• Avocado slices: Add creaminess and healthy fats.
• Salsa or hot sauce: For those who can’t get enough spice.
• Fresh herbs: Sprinkle some chopped cilantro or parsley on top for a burst of freshness.
• A side of sour cream: Because why not?

Serve it straight out of the crockpot for family-style dining, or portion it into meal-prep containers for grab-and-go breakfasts all week.

Why This Recipe Is Perfect for Meal Prep

Here’s the deal: Keto breakfasts can get repetitive. How many eggs and bacon plates can you eat before you start craving something different? This breakfast hash switches things up and makes your mornings easy.

• Prep Once, Eat All Week
  Store leftovers in an airtight container in the fridge for up to 4 days. When you’re ready to eat, microwave it for 1-2 minutes.
• Freezer Friendly
  Portion the hash into freezer-safe bags or containers (leave out the eggs if freezing). It’ll stay good for up to 3 months.

Nutritional Breakdown

Here’s the best part—it’s as healthy as it is delicious.

• Calories: ~250 per serving
• Fat: ~18g
• Protein: ~15g
• Net Carbs: ~5g

These numbers might vary depending on the brand of chorizo and cheese you use, but they’re solidly keto-friendly.

What Makes Chorizo So Good?

Chorizo is the MVP of this recipe. Its bold, spicy flavor means you don’t need a ton of extra seasoning. Plus, the natural oils it releases while cooking coat the veggies, making every bite juicy and packed with flavor.

If you’re new to chorizo, you’ll find it in most grocery stores near the sausages. You can choose between Mexican chorizo (fresh and crumbly) or Spanish chorizo (cured and sliceable). For this recipe, stick to Mexican chorizo.

Variations to Try

Feeling adventurous? Mix it up with these fun twists:

• Swap the Meat
  Not a fan of chorizo? Use ground sausage, turkey, or even bacon. Just make sure it’s high-fat to keep it keto-friendly.
• Add More Veggies
  Zucchini, spinach, or mushrooms would be excellent additions.
• Spice It Up
  Add diced jalapeños or a dash of cayenne for extra heat.
• Make It Dairy-Free
  Skip the cheese and use a dairy-free alternative like nutritional yeast.

Conclusion

This Keto Crockpot Chorizo Breakfast Hash is the kind of recipe that’ll make you actually look forward to mornings. It’s flavorful, filling, and endlessly customizable. Whether you’re cooking for yourself, your family, or a Sunday brunch crew, this dish delivers every time.

So grab your crockpot, toss in those ingredients, and let it do the hard work. Breakfast is served, keto style!

Now it’s your turn—give this recipe a go and let me know how it turned out. Did you stick to the script or put your own spin on it? I’d love to hear all about it in the comments below!

Keto Crockpot Chorizo Breakfast Hash Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, flavorful keto breakfast made in your crockpot with chorizo, veggies, and eggs. Perfect for low-carb meal prep or a family-style morning meal that’s ready with minimal effort.

• Author: Jane Summerfield
• Prep Time: 15 minutes
• Cook Time: 6 hours (on low) or 3 hours (on high)
• Total Time: 6 hours 15 minutes (on low)
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Slow Cooker
• Cuisine: Keto, Low-Carb

Ingredients

Scale 1x2x3x

• 1 pound chorizo (ground or sausage, casings removed)
• 1 medium head of cauliflower, chopped into florets
• 1 cup bell peppers, diced
• 1/2 cup onion, finely chopped
• 1/4 cup green onions, chopped (optional for garnish)
• 8 large eggs
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or both)
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

• Prep the Veggies: Chop the cauliflower, peppers, and onions into small, even pieces.
• Cook the Chorizo: Brown the chorizo in a skillet over medium heat with a little olive oil until crumbly and cooked through.
• Layer Ingredients: Add cauliflower to the bottom of the crockpot. Top with diced peppers, onions, and cooked chorizo. Stir in smoked paprika, garlic powder, chili powder, salt, and pepper.
• Add Eggs and Cheese: Make 8 small wells in the mixture and crack one egg into each. Sprinkle cheese evenly over the top.
• Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Check eggs occasionally for your preferred doneness.
• Serve: Garnish with green onions if desired. Serve hot with avocado, salsa, or sour cream.

Notes

• For runnier yolks, cook for a shorter time and check eggs early.
• Add more veggies like zucchini or mushrooms if desired.
• Store leftovers in the fridge for up to 4 days or freeze without the eggs for up to 3 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

• Serving Size: 1 serving
• Calories: 250 Sugar: 2g Sodium: 550mg Fat: 18g Saturated Fat: 7g Unsaturated Fat: 11g Trans Fat: 0g Carbohydrates: 5g Fiber: 2g Protein: 15g Cholesterol: 210mg