Chorizo,Sweet Potato and Egg

Chorizo and Sweet Potato Egg Casserole

This recipe was a result of my love of chorizo and Mexican spices, and my need to create a hearty breakfast that could be made in advance and portioned out. When I saw paleOMG's recipe for Mexican Hash Egg Bake, I knew I was on to something good. Juli actually cracks the eggs on top and bakes them until the whites are cooked and yolks are soft. Sounds great...but it wouldn't work for my make-ahead requirement. So I whipped the eggs with a little almond milk to lighten the texture a bit. This recipe fills the bill on so many levels: it's a hearty meal full of good protein, fat, and carbs; and you can make it ahead and heat it when you need it. Enjoy!

Adapted from

Makes 12 servings.

2 sweet potatoes, peeled and cubed (about 2 pounds or 4 cups diced)
2 pounds bulk raw chorizo
2 14-ounce cans diced fire-roasted tomatoes, drained
2 small or 1 large yellow onion, diced (1 cup diced)
3 large cloves garlic
2 tsp smoked paprika
2 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
sea salt
freshly ground black pepper
12 whole eggs
1/4 cup plain unsweetened almond milk (I use Silk PureAlmond.)

  1. Preheat oven to 350 degrees F.
  2. Saute chorizo in a large skillet over medium heat until cooked through, about 10 minutes.
  3. Using a slotted spoon, transfer sausage to a plate lined with paper towels. Carefully pour out all but about 3 Tbsp chorizo fat in the pan. 
  4. Add onions and garlic and saute for 2 minutes.
  5. Add sweet potatoes and continue to cook, covered, for 6-8 minutes or until sweet potato is just tender.
  6. Add tomatoes and spices, stirring gently to combine.
  7. Transfer chorizo back into pan and gently stir to combine.
  8. Pour mixture into a large, deep casserole dish.
  9. Place eggs and almond milk in a large bowl. Season with salt and pepper. Whisk egg mixture until frothy. Pour over meat mixture.
  10. Bake for 30 minutes or until eggs are browned and bubbly.
  11. Remove casserole from oven, use paper towels to blot any oil accumulation from the top, and return the casserole to the oven for 5 minutes.
  12. Remove from oven and let rest for 10 minutes. Blot oil again, if necessary.
  13. Cut and serve. Store leftovers in the refrigerator and reheat for a quick breakfast, lunch, or dinner!


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