Low-Carb Halloumi & Chorizo Breakfast Tray Bake

Low-Carb Halloumi & Chorizo Breakfast Tray Bake

Tray bakes are such a great high-fat, low-carb breakfast idea. They’re a staple in our house, especially when I’m busy but I want to make sure my energy is balanced throughout the day.

I love the pairing of halloumi and chorizo together. It’s a match made in heaven. If you can't find cured Spanish chorizo, you can use fresh Mexican chorizo or even pepperoni.

Serve with a simple green salad and avocado for the ultimate keto brunch or easy low-carb dinner.

Preparation time

Hands-on:    15 minutes
Overall:     1 hour

Nutritional values (per serving, 1/4 tray bake)

Total Carbs	8.6	grams
Fiber	2.4	grams
Net Carbs	6.1	grams
Protein	25.9	grams
Fat	32.9	grams
of which Saturated	15.3	grams
Energy	433	kcal
Magnesium	59	mg (15% RDA)
Potassium	684	mg (34% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (24%), fat (70%)

Ingredients (makes 4 servings)

• 2 medium zucchini (350 g/ 12.4 oz)
• 1 1/2 cups grated halloumi (144 g/ 5 oz)
• 1 tbsp ghee, butter or virgin coconut oil (15 ml)
• 1/2 medium yellow onion, finely chopped (55 g/ 1.9 oz)
• 2 garlic cloves, finely chopped
• 6 large eggs
• 1 cup fresh spinach (30 g/ 1.1 oz)
• 120 g cured Spanish chorizo or Mexican chorizo (4.2 oz)
• bunch of fresh cilantro or parsley, chopped (20 g/ 0.7 oz)
• 2 jalapeños, seeds removed and sliced (28 g/ 1 oz)
• 1/4 tsp sea salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 cup cherry tomatoes (150 g/ 5.3 oz)
• Optional: 2 tbsp Sriracha to serve (you can make your own Sriracha)

Note: recipe makes 4 regular servings (mains, breakfast) or up to 6 small servings (light lunch or dinner).

Instructions

1. Preheat the oven to 200 °C/ 400 °F (conventional oven), 180 °C/ 360 °F (fan forced oven). Grate the zucchini. Place in a muslin cloth and squeeze out the excess water or using clean hands, squeeze the grated zucchini over a bowl. Discard the water.
   
2. Grate the halloumi, or you can use small cubes if you prefer.
   
3. Add the ghee or oil to a non stick or cast iron pan. Fry the onions on a medium-low heat for 3 - 4 minutes until soft and translucent. Add the garlic for a further 30 seconds. Remove from the heat. Whisk the eggs with a fork.
   
4. Chop the chorizo into small cubes or slices. Place the drained zucchini, halloumi, eggs, onion mix, chorizo, spinach, coriander, jalapeños into a bowl and season with salt and pepper. Mix well to combine.
   
5. Line a small baking tray with greaseproof paper. Spread the halloumi and chorizo traybake mix to the edges and top with cherry tomatoes (cut side up.)
   
6. Bake for 40 - 50 minutes until set and golden on top. Optionally, dab the top and tomatoes with kitchen paper after about half an hour to soak up any excess juices.
   
   
7. Allow to cool slightly, slice and top with optional sriracha sauce.
   
   
8. Store in a fridge for up to 3 days.
   
   

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