This recipe was born days after Christmas. I’m sure you can relate – family is over during the holidays and you’re trying to get all the kids out the door in the morning and you need a quick but healthy one-pan meal that will feed everyone and the whole family will like.
This is that kind of breakfast. I really wanted to make this “one-pan” but to speed things up you technically need two pans. Because the leeks take a little while to caramelize. But it was almost one-pan!
And I can happily say that everyone loved it, and some of us ate it later in the day with a salad for a quick, healthy lunch.
Leeks are similar to onions, but they are less strong. 1 cup of chopped cooked leeks (about 3 medium leeks) has 3 grams of net carbs. Leeks are a moderately low carb vegetable.
Caramelize the leeks
First you want to cut the tough green leaves from the leeks – right where the dark leaves meet the lighter green stem. Once you slice the leeks into rounds, then you can wash them by soaking them in water and rinsing.
In one pan, you caramelize the leeks, which takes 15 – 20 minutes, and in a cast iron or ovenproof pan, you will prepare the mushrooms and meat-free chorizo (or regular chorizo if you wish).
Adding Sukrin Gold sweetener (something I use all the time) makes this dish 100% sugar-free and speeds up the caramelization. If you find your leeks are cooking too quickly, turn down the heat.
I use a mini food processor (I like this one for jobs like this) to chop up the “chorizo.” You can also use your hands.
I link contains 14 grams of protein and 2 net carbs for the Lightlife Smart Sausages Chorizo, which I used in this recipe. Feel free to substitute your own favorite.
Cook the chorizo and mushrooms
Like I said – almost one pan! But while the leeks are caramelizing, you can prepare the chorizo and mushrooms in the cast iron or oven-proof pan which is what will be going into the oven.
Once the leeks are done, you simply add them to the pan with the “meat” and mushrooms (a very meaty high protein combo) and then top it with the egg mixture, then crumbled goat cheese and optional grape tomatoes.
This tasted amazing with some cilantro as garnish and with hot sauce, salsa and sour cream. You can also serve this with a side salad, and I would suggest a creamy dressing (like ranch).
Caramelized Leek, Mushroom, Goat Cheese,Print Recipe
- 3 leeks, cut into 1/4" rounds
- 2 TB butter
- 1 TB Sukrin Gold (or brown sugar)
- 2 Lightlife Chorizo Sausage links, crumbled
- 1 TB olive oil
- 4 ounce sliced mushrooms (button, portobello)
- 1/4 tsp salt
- 1/2 tsp Italian seasoning
- 1/4 tsp smoked paprika (don't skip this!)
- 7 eggs
- 2 TB heavy whipping cream
- 1/2 tsp dry mustard (optional)
- 4 ounces goat cheese
- 10 grape tomatoes, halved (optional)
- 2 TB fresh chopped cilantro (optional)
- 1 12" ovenproof pan
Preheat oven to 350 degrees.
Remove tough green leaves from leeks, where the dark green and light green meet, then wash. Cut leeks into 1/4" slices.
Melt 2 TB butter over medium heat and add leeks to pan. Lightly dust with salt.
Cook 5 minutes, or until leeks just start to soften, then add 1 TB brown sugar (Sukrin Gold). Stirring often, allow leeks to caramelize but not burn.
Chop or crumble the chorizo links.
In a cast iron or ovenproof pan, add 1 TB olive oil over medium-high heat. Add chorizo crumbles and fry until crisp (about 5 minutes).
Add mushrooms to pan with chorizo and cook until just soft (3-5 min) while breaking up mushrooms with the back of a spoon to smaller bite sized pieces then turn heat to low.
Once leeks are caramelized, add to the pan with the chorizo and mushrooms and add the salt, italian seasoning and smoked paprika then mix until ingredients are distributed.
In a small bowl, whip the eggs with the cream and dry mustard.
Pour the egg mixture into the pan, top with crumbled goat cheese and optional grape tomatoes.
Bake for 15-20 minutes or until the eggs are "set" (wiggle the pan and the center should not move).
Top with fresh cilantro, and serve with salsa and sour cream.