This Sweet Potato and Chorizo Breakfast Casserole is the perfect filling breakfast. Made with simple ingredients, this egg breakfast casserole needs to be on your weekend brunch menu!
I have been a big fan of spicy chorizo combined with sweet potatoes ever since having this combination on a quesadilla. In an effort to make mornings a little less stressful, I decided to combine these ingredients into a one-pan breakfast!
Need more breakfast ideas? These Mini Sauteed Mushroom and Spinach Egg Bites are perfect to meal prep and enjoy all week! You can swap out the mushroom and spinach for bacon, sausage or vegetables. Or, try these 3 Ingredient Apple Cinnamon Muffins. These muffins come together quickly and are easy to grab for an on-the-go breakfast.
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Why You’ll Love This Recipe
- This recipe is naturally gluten-free! This recipe uses real, healthy ingredients that pack the flavor!
- Minimal prep time is required. Toss this egg casserole together in less than 15 minutes and let it bake.
- Hearty! This breakfast will keep you full until lunchtime!
Ingredients
- Chorizo adds spice, a little heat and protein to this sweet potato casserole.
- Red onion and red bell pepper are sautéed to add extra flavor and nutrients.
- Eggs and milk are combined to bind all of the ingredients.
- Diced green chiles give the recipe a Southwestern flavor.
- Sweet potatoes are chopped and baked with the egg bake. The sweet potatoes provide substance and a sweet flavor.
- Cheddar cheese is mixed with the eggs to make this casserole creamy.
- Fresh avocado and salsa are topped on the egg bake when served.
Exact measurements are provided in the recipe card below.
Substitutions and Variations
- Substitute the chorizo with ground pork sausage or breakfast sausage.
- Add black beans for extra protein!
- Replace the sweet potatoes with hash browns or chopped white potatoes.
- In place of the bell peppers and onion, sauté mushrooms, zucchini or spinach.
- Use your favorite cheese in this dish! Cotija cheese would add a salty and tangy flavor.
- Make this vegetarian by using your favorite plant based meat alternative.
Equipment
- Large skillet to sauté the vegetables
- A large bowl to mix all of the ingredients together
- A 9×13 casserole dish. Here is my favorite one to use.
Step-by-Step Instructions
Step 1: Heat a large skillet over medium high heat. Add the chorizo. Use a wooden spoon to break up the chorizo as it browns.
Step 2: Transfer the cooked chorizo to a paper towel-lined plate.
Step 3: To the same skillet, add the chopped red onion and red pepper. Sauté until vegetables are soft, about 5 minutes.
Step 4: Whisk together the eggs and the milk until the egg yolks have broken and the ingredients are combined.
Step 5: Add the chorizo mixture, cooked vegetables, diced green chiles and cheese. Stir to combine.
Step 6: Pour egg mixture into a greased 9×13 pan. Cook at 350 degrees Fahrenheit for 45 minutes until the edges of the casserole begin to brown. Let stand for 5 minutes before slicing.
Sweet Potato and Chorizo Casserole Storage
Store leftover chorizo egg bake refrigerated in an airtight container for up to 4 days. Reheat egg bake in the microwave at 30 second increments. Freeze individual slices of the egg bake. When ready to eat, dethaw in the refrigerator overnight and microwave to warm.
Top tip
Be sure to drain the chorizo on a paper-towel lined plate. This will help to absorb the grease and oil from the chorizo and allow the chorizo to blend smoothly into the egg casserole.
FAQ
Some other delicious toppings for a sweet potato and chorizo breakfast casserole include: green onions, fresh tomatoes, Pico de Gallo, hot sauce or fresh cilantro!
Yes, you should cook the chorizo before baking the casserole. Adding raw chorizo to the egg mixture could cause the chorizo to not fully cook while baking. It also would a lot of grease to the egg bake. The egg casserole will have the best texture and flavor when the chorizo is cooked ahead of time.
Yes, you can make this casserole ahead of time. Simply assemble the casserole, cover with plastic wrap and refrigerate. Remove the casserole from the refrigerator and let it come to room temperature while the oven preheats. You may need to add a few minutes of cooking time to ensure that the casserole is heated thoroughly.
Related
Looking for more simple breakfast recipes? Try one of these:
Pairing
These are my favorite coffee drinks to pair with a breakfast casserole:
Sweet Potato and Chorizo Breakfast Casserole
Equipment
- Saute Pan
- Large Mixing Bowl
- 9×13 Baking Dish
Ingredients
- 9 ounces Chorizo
- 1/2 cup Red Onion Diced
- 1 cup Red Bell Pepper Chopped
- 10 Eggs
- 1 cup Whole Milk
- 3 cups Sweet Potatoes Chopped
- 2 cups Shredded Cheddar Cheese
- 4 ounces Diced Green Chilies
- Avocado
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 pan with baking spray.
- Heat a large sauté pan over medium heat. Cook chorizo breaking the chorizo into small pieces as you cook. Transfer cooked chorizo to a paper towel lined plate.
- Add onion and bell pepper to the same pan. Cook until soft about 5 minutes. Remove from heat.
- Add the eggs and the milk to a large mixing bowl and whisk together. Stir in the cooked chorizo, onion, bell pepper, diced green chiles and cheese.
- Put chopped sweet potatoes in the bottom of the 9×13 baking dish. Pour egg mixture over top.
- Bake uncovered for 45 minutes. Let breakfast casserole sit for 5 minutes before slicing.
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