Sweet Potato Crusted Egg & Chorizo Bake

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Sweet Potato Crusted Egg & Chorizo Bake

Servings:

Calories: 544kcal

Ingredients

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 and pepper to taste

Instructions

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.

Notes

*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.

Nutrition