Chorizo Egg Casserole Recipe

Today’s breakfast was inspired by chorizo egg bake. Love making this on Sunday morning and then having breakfast for a few days during the week already taking care of! 

2 russet potatoes shredded
1 tbsp ghee
Salt pepper
1 tbsp olive oil
1 onion minced
1 pepper minced
1 package of precooked chorizo (I used Mexican chorizo) crumbled
12 eggs
1 tbsp almond milk
1 tsp cumin
1 tsp garlic powder
1 tsp cayenne pepper

1: preheat oven to 450. Ring out shredded potatoes of extra water. Toss potatoes with ghee, salt and pepper. Line a baking dish with parchment paper. Press potatoes into the bottom. Cook for 15 minutes. Switch to broil and cook and additional 3-5 minutes

2: in a pan heat olive oil over medium. Add onion and peppers and sauté until onions are translucent and peppers are soft. Add chorizo to the pan and stir until heated and combined with peppers about 3 minutes.

3: crack eggs in a large mixing bowl, add almond milk, garlic powder, cumin, cayenne pepper and salt and pepper. Use fork to break up yolks and combine. Add pepper and sausage mixture to eggs

4: remove potatoes from oven. Switch temperature of oven to 350. Pour egg mistype over the potatoes and cook in oven for 30 minutes.
5: Top with cilatantro, avocado and Salas. Drink with a big cup of black coffee and get ready to tackle your Sunday

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