Low-Carb Halloumi & Chorizo Tray Bake

4.3 stars, average of 61 ratings

By Jo Harding, updated July 31 2021

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.

0 days, 0 hours, 45 minutes

Hands-on 15 minutes Overall 1 hour

Serving size ¹/₄ tray bake

Allergy information for Low-Carb Halloumi & Chorizo Tray Bake

✔ Gluten free

✔ Avocado free

✔ Coconut free

✔ Shellfish free

✔ Beef free

Pescatarian

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

Net carbs6.1 grams

Protein25.9 grams

Fat32.9 grams

Calories433 kcal

Calories from carbs 6%, protein 24%, fat 70%

Total carbs8.6 gramsFiber2.4 gramsSugars4.7 gramsSaturated fat15.3 gramsSodium1,123 mg(49% RDA)Magnesium59 mg(15% RDA)Potassium684 mg(34% EMR)

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)

Instructions

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.
Grate the halloumi, or you can use small cubes if you prefer.
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.
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.
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.)
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.
Allow to cool slightly, slice and top with optional sriracha sauce.
Note: recipe makes 4 regular servings (mains, breakfast) or up to 6 small servings (light lunch or dinner).
Store in a fridge for up to 3 days or freeze for up to 3 months.

Ingredient nutritional breakdown (per serving, ¹/₄ tray bake)

Net carbs	Protein	Fat	Calories
Zucchini (summer squash, courgette)
1.8 g	1.1 g	0.3 g	15 kcal
Halloumi (Cypriot cheese)
0.7 g	7.2 g	9.7 g	118 kcal
Ghee
0 g	0 g	3.8 g	34 kcal
Onion, brown (yellow), raw
0.9 g	0.1 g	0 g	5 kcal
Garlic, fresh
0.5 g	0.1 g	0 g	2 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.5 g	9.4 g	7.1 g	107 kcal
Spinach, fresh
0.1 g	0.2 g	0 g	2 kcal
Chorizo sausage, Spanish, hard type
0.5 g	7.3 g	11.8 g	140 kcal
Coriander (cilantro), fresh
0 g	0.1 g	0 g	1 kcal
Peppers, Jalapeno, fresh
0.3 g	0.1 g	0 g	2 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0.1 g	0 g	0 g	1 kcal
Tomatoes, cherry, fresh, all varieties
0.7 g	0.3 g	0.1 g	6 kcal
Total per serving, ¹/₄ tray bake
6.1 g	25.9 g	32.9 g	433 kcal