However, I soon realized that we didn't have the 10-12 eggs I thought we did... just seven. So, I practiced "being flexible" just like I teach my speech kiddos to do... and made a casserole instead. :)
Flexiblity= unexpected changes= delicious new recipes.
I loved how this turned out so much, that I knew I had to snap a few pictures & share it with you all!
It's Whole30 approved, easy peasy to make, and tastes 100x better than it looks (& it looks beautiful if you ask me...)
Perfect for brunch with friends, heat-and-go breakfast during the week, or serving a big family. Enjoy!
- 2 medium sweet potatoes, peeled
- 3 Tbsp avocado oil
- 12 oz fully cooked chorizo*, chopped into small pieces
- small handful fresh parsley, chopped (you could also use spinach, or whatever herb you like... the green just makes it pretty)
- 7-10 eggs
- 1/2 tsp garlic powder
- salt & pepper
*I used the "Fra'Mani" brand chorizo sausage from Whole Foods Market, but you could use whatever sausage you like, and brown it yourself if it's not fully cooked.
- Preheat the oven to 350ºF.
- Using a food processor with the grater attachment, push through pieces of sweet potato to create your "hash browns". Transfer the grated sweet potato to a baking dish (mine was around 9 x 11") and top with salt, pepper, and avocado oil. Stir it around to combine, then press the sweet potato evenly into the bottom of the dish & up the sides.
- Bake the sweet potato "crust" for 30 minutes or until lightly browned on the edges.
- Meanwhile, in a medium bowl, combined your chopped chorizo sausage, herbs, eggs (I used 7, since that's what we had), garlic powder, salt, and pepper-- and stir to combine. Set aside or refrigerate until your crust is ready.
- Remove the crust from the oven, and pour in your sausage & egg mixture. Use a fork to spread it out evenly.
- Bake for an additional 25 minutes or until the eggs are "set" (they don't move when you jiggle the dish).
- Let the dish sit for 5-10 minutes, then slice into 10 pieces & serve.