Easy Chorizo Breakfast Bake
The easiest breakfast bake that we make weekly as a "make-ahead" meal. Paleo & keto friendly!
Servings: 8
Calories: 195kcal
Ingredients
- 1 lb chorizo sausage casings removed
- 1/2 lb hash browns or cauliflower rice (for keto) fresh or frozen
- 1 cup spinach leaves torn or roughly chopped
- 12 eggs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt & pepper to your taste
Instructions
- Preheat the oven to 375ºF. Line a 9 x 13" casserole dish with parchment paper and set aside.
- Heat a large skillet over medium to medium high. Add the chorizo (use a little avocado oil or oil spray if your skillet needs it) and use a wooden spoon to break into small pieces. Cook until crumbled and browned, about 7 minutes.
- Add the hash browns or cauliflower rice to the lined dish (you can use still frozen, or fresh - it won't change the cook time). Top with the spinach leaves and the cooked sausage.
- In a medium to large bowl, whisk the eggs with spices. Pour over top of the meat & veggie mixture.
- Transfer the dish to the oven and bake for 40 minutes, or until the eggs are completely set. Allow to cool for a few minutes before slicing and either serving, or transferring to containers to store in the fridge for later.
Notes
- We keep this in the fridge for up to 4-5 days. If you won't finish before then, try wrapping each slice individually with parchment paper or plastic wrap, and storing in the freezer. To reheat, thaw overnight then warm in the oven or microwave until heated through.
- I buy chorizo from Sprouts (Denmark Foods makes a great one), or Costco (Silva brand is my favorite there). If you're not a fan, feel free to substitute any sausage you like! Pork breakfast sausage & Aidell's chicken apple are our other favorites.
Nutrition
Calories: 195kcal | Carbohydrates: 2g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 286mg | Sodium: 940mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 994IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg