Chorizo Breakfast Burrito Bake
All of your favorite breakfast burrito fillings are stuffed into this easy breakfast bake the whole family will love.
Servings: 8 slices
Ingredients
- 1 lb chorizo sausage see notes for Whole30
- 2 1/2 to 3 cups cubed potatoes gold or russet
- 1 jalapeño minced
- 1 red bell pepper diced
- 1/2 white onion diced
- 12 eggs
- 1/4 cup coconut milk any milk will work
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- sliced green onion optional garnish
Instructions
- Preheat the oven to 375ºF. Grease a 9 x 13" baking dish with avocado oil or use parchment paper to line it for easy cleanup.
- Cook the chorizo in a large skillet over medium heat until browned and broken into crumbles. Add it to the greased baking dish.
- In the same skillet, turn up the heat to medium high and add the potatoes, jalapeño, bell pepper, and onion. Sauté until potatoes are fork tender and lightly browned, about 7-8 minutes. Add to the baking dish and mix with the chorizo.
- In a large bowl, whisk the 12 eggs with coconut milk and spices. Pour over the meat and veggies.
- Transfer the dish to the oven and bake for 30 to 35 minutes or until golden on top and eggs are set.
- Slice into 8 squares and serve! Try a drizzle of hot sauce or ranch over top, and garnish with sliced green onion if you like.
Notes
- My favorite brands for Whole30 compliant chorizo are "Mulay's" and "Silva Sausage". Check out their websites for store locators! I find Mulay's at Whole Foods and local natural grocers (Draeger's in the East Bay) and Silva at Safeway!
- Not a chorizo fan? Substitute cooked, chopped bacon, or any sausage you love!
- Making this low carb or keto friendly? Omit the potatoes, it will still be so delicious and protein-packed. You could add some bacon too!
- Get freezer instructions in my comprehensive Freezer Guide