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A close-up of a slice of baked casserole with visible chunks of vegetables and melted cheese on top. The slice is being lifted with a wooden spatula, showcasing its colorful ingredients, including orange and red peppers.
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Sweet Potato and Chorizo Breakfast Casserole

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! 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 8
Calories: 357kcal
Author: Lynne Kenton

Equipment

  • Saute Pan
  • Large Mixing Bowl
  • 9x13 Baking Dish

Ingredients

  • 9 ounces Chorizo
  • ½ 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 9x13 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 9x13 baking dish. Pour egg mixture over top.
  • Bake uncovered for 45 minutes. Let breakfast casserole sit for 5 minutes before slicing.

Nutrition

Serving: 8g | Calories: 357kcal | Carbohydrates: 15g | Protein: 21g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 256mg | Sodium: 305mg | Potassium: 392mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8.419IU | Vitamin C: 27mg | Calcium: 291mg | Iron: 2mg