Sweet Potato and Chorizo Breakfast Bake

Name: Sweet Potato and Chorizo Breakfast Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 1 pound pork chorizo (ground); 2 sweet potatoes (medium, peeled, cut into 1/2-inch cubes); 1 red bell pepper (medium, diced); 1 bunch green onions (sliced); 12 large eggs; 0.5 cup canned coconut milk (unsweetened); 1 tablespoon olive oil; 1 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 avocado (medium, diced)

Hearty spiced Mexican chorizo and tender sweet potato cubes baked into fluffy eggs for a satisfying, make-ahead morning meal.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 7
Cuisine: Mexican
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Paleo
Whole30
Low-Sugar
Low-Calorie
Soy-Free
Low-Carb

Ingredients

1 pound pork chorizo (ground)
2 sweet potatoes (medium, peeled, cut into 1/2-inch cubes)
1 red bell pepper (medium, diced)
1 bunch green onions (sliced)
12 large eggs
0.5 cup canned coconut milk (unsweetened)
1 tablespoon olive oil
1 teaspoon ground cumin
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 avocado (medium, diced)

Instructions

Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sweet potatoes and cook for 8 to 10 minutes until lightly browned and fork-tender. Transfer to the prepared baking dish.
In the same skillet over medium heat, add pork chorizo and red bell pepper. Cook for 5 to 6 minutes, breaking the meat into small crumbles, until browned and cooked through. Drain excess grease and spread over the sweet potatoes along with half of the sliced green onions.
In a large bowl, whisk together 12 large eggs, 1/2 cup canned coconut milk, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
Pour the egg mixture evenly over the sweet potatoes and chorizo in the baking dish.
Bake for 25 to 30 minutes, or until the center is set and the edges are lightly golden. Let rest for 5 minutes, then top with remaining green onions and optional diced avocado before slicing into 7 portions.

Notes

Store cut slices in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 60 to 90 seconds.

Nutrition (per serving)

Calories: 375
Protein: 19.5 g
Carbohydrates: 14.8 g
Fat: 26.2 g
Fiber: 2.9 g
Sodium: 590 mg
Saturated Fat: 9.4 g
Sugar: 3.1 g
Cholesterol: 348 mg