Get ready to transform your breakfast routine with a mouthwatering dish that combines the bold, spicy flavors of chorizo with the sweet, nutritious spirals of sweet potato. This isn't just another breakfast casserole - it's a culinary adventure that will tantalize your taste buds and energize your morning. Imagine a one-pan wonder that's packed with protein, bursting with flavor, and so easy to prepare that you'll wonder how you ever started your day without it!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound chorizo sausage
- 2 medium sweet potatoes, spiralized
- 6 large eggs
- 1/2 cup shredded cheese
- 1/4 cup diced onion
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C) to ensure it is hot and ready for the casserole.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the chorizo sausage to the skillet with the onions. Use a spatula to break up the sausage into smaller pieces as it cooks. Cook for about 5-7 minutes, or until the chorizo is browned and cooked through. Drain any excess fat if necessary.
- While the chorizo is cooking, spiralize the sweet potatoes using a spiralizer. If you don't have a spiralizer, you can use a julienne peeler or cut them into thin strips.
- Once the chorizo is cooked, add the spiralized sweet potatoes to the skillet. Season with salt and pepper to taste. Stir well to combine all the ingredients and cook for an additional 5-7 minutes, or until the sweet potatoes are tender but still have a slight crunch.
- In a mixing bowl, crack the six large eggs and whisk them until well combined. You can add a pinch of salt and pepper to the eggs for extra flavor.
- Grease a 9x13-inch baking dish with a little olive oil or cooking spray to prevent sticking. Transfer the chorizo and sweet potato mixture into the baking dish, spreading it out evenly.
- Pour the whisked eggs over the chorizo and sweet potato mixture, ensuring it is evenly distributed. Use a spatula to gently mix everything together, allowing the eggs to coat the ingredients.
- Sprinkle the shredded cheese evenly over the top of the casserole.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Once cooked, remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm, garnished with fresh herbs or avocado if desired.
Tips
- Spiralizer Hack: If you don't own a spiralizer, use a julienne peeler or sharp knife to create thin, even sweet potato strips.
- Chorizo Selection: Choose high-quality chorizo for maximum flavor - Spanish-style chorizo works best for this recipe.
- Fat Management: Drain excess chorizo fat to prevent a greasy casserole, but keep enough to maintain rich flavor.
- Egg Perfection: Whisk eggs thoroughly and season lightly to ensure a creamy, well-distributed texture.
- Cheese Tip: Use a blend of cheeses like sharp cheddar and monterey jack for more complex flavor.
- Make-Ahead Magic: Prepare the casserole the night before and refrigerate, then bake in the morning for a stress-free breakfast.
- Customization: Add diced bell peppers or jalapeños for extra color and kick.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 22g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 250mg
