Life has been busy lately, and we are still settling into a schedule. One thing that has saved us more than once: having a good breakfast prepped in advance!
I made this breakfast casserole before having Hudson in December, and froze it wrapped up in individual portions.
And let me tell you~ it was so nice to have on hand to quickly heat in the microwave or oven when we were knee deep in caring for our newborn and forgot what day/time it was!
I am a big fan of breakfast all hours of the day, but especially breakfast burritos! They don't always leave me feeling my best when I go for a typical tortilla, and they can be kind of a pain to make even when I find a grain-free option, so I usually go for something like my usual egg bake instead.
In this recipe, I literally took all of the best parts of a burrito: sausage, potatoes, veggies, and eggs, and stuffed it into a casserole dish instead! So you get both... the flavors of a chorizo & egg breakfast burrito and the ease of baking it all in one dish. All while being completely grain free and even Whole30 compliant!
Speaking of Whole30, chorizo can be a tough one to find. Check out local butchers, or look for the brand "Mulay's". They have a store locator on their website. That's the brand we've had the best luck with finding near us- both at local stores and at Whole Foods!
If you can't find a store bought chorizo with ingredients you love, you can totally make your own! There are some really easy recipes out there using just meat & spices.
I hope you guys are as excited about this new breakfast recipe as I am! It's so flavorful, super easy, and awesome for busy mornings!
Ingredients:
- 1 lb chorizo sausage*
- 2 1/2 to 3 cups cubed potatoes (omit for low carb)
- 1 jalapeño, minced
- 1 red bell pepper, diced
- 1/2 white onion
- 12 eggs
- 1/4 cup milk (I uses this light coconut milk)
- 1/2 tsp each: salt, pepper, garlic powder, onion powder
- avocado oil, for greasing the dish
Directions:
- Preheat the oven to 350ºF. Grease a 9 x 13" baking dish with avocado oil, or use parchment paper to line it so the eggs don't stick.
- Cook the chorizo in a large skillet over medium heat until browned and broken into crumbles. Add it to the greased baking dish.
- In the same skillet, turn up the heat to medium high and add the potatoes, jalapeño, bell pepper, and onion. Sauté until potatoes are fork tender and lightly browned, about 7-8 minutes. Add to the baking dish and mix with the chorizo.
- In a large bowl, whisk the 12 eggs with coconut milk and spices. Pour over the meat and veggies.
- Transfer the dish to the oven and bake for 30 to 35 minutes or until golden on top and eggs are set.
- Slice into 8 squares and serve!
*Notes:
- My favorite brand for Whole30 compliant chorizo is "Mulay's". Check out their website for a store locator! I find it locally in the East Bay at Draeger's Market, or at Whole Foods.
- Making this low carb or keto friendly? Omit the potatoes, it will still be so delicious and protein-packed.
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