Egg bake - Chorizo sweet potato egg bake recipes

Author: Tom Kinroth  

This Chorizo and Spiralized Sweet Potato Breakfast Casserole is very simple, yet bustling with amazing flavor from the chorizo. This Sheet Pan Chorizo and Egg Bake is probably my new favorite breakfast.

Sweet Potato and Chorizo Egg Bake

Sweet Potato and Chorizo Egg Bake
With a Southwest kick, this egg bake is perfect for Christmas morning. Or the day after Christmas when you forget you still have guests to feed.
Provided by: Land O'Lakes
Total time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Number of ingredients: 12
Ingredients:
  • 2 tablespoons Land O Lakes® Butter with Canola Oil
  • 1 medium (2 cups) sweet potato, peeled, cubed 1/2 inch
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 medium (1 cup) red bell pepper, diced
  • 1 small (1/2 cup) red onion, diced
  • 1 jalapeño pepper, seeded, finely diced
  • 12 large Land O Lakes® Eggs
  • 1 cup Land O Lakes® Half & Half
  • 1 pound ground chorizo sausage, cooked, crumbled, drained
  • 1 1/2 cups shredded Cheddar cheese
  • 2 tablespoons chopped fresh cilantro
Nutrition:
  • Calories: 310 calories
  • Fat: 21 grams
  • Saturated Fat: grams
  • Cholesterol: 240 milligrams
  • Sodium: 580 milligrams
  • Carbohydrate: 12 grams
  • Fiber: 1 grams
  • Sugar: grams
  • Protein: 18 grams
How to cook:
  1. Heat oven to 400°F.
  2. Place Butter with Canola Oil into 13x9-inch baking dish. Place into oven until melted; swirl to coat baking dish. Add sweet potato. Sprinkle with pepper and salt; toss to coat. Bake 15 minutes.
  3. Remove baking dish from oven. Add bell pepper, onion and jalapeño; toss to coat with butter. Return to oven; bake 15 minutes.
  4. Combine eggs and half & half in large bowl; whisk until blended. Remove baking dish from oven; sprinkle vegetables with chorizo. Pour egg mixture over top. Sprinkle with cheese. Bake 20-25 minutes or until puffy and knife inserted into center comes out clean. Let stand 10 minutes before cutting. Sprinkle with cilantro before serving.
Notes: Baked sweet potato, chorizo, mushrooms and egg, Step 2. When the potatoes are nearly cooked, heat 1tbsp of the oil in a frying pan and sauté the mushrooms briskly over a fairly high heat. Season. …

Chorizo Sweet Potato Egg Bake

Chorizo Sweet Potato Egg Bake
An easy gluten free, keto friendly baked egg casserole to feed a crowd. Perfect for holidays and weekend brunch. Can be made the day of or make ahead the day before.
Provided by: Lisa Lotts
Total time: 85 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 3/4 pound fresh chorizo (casings removed)
  • 3/4 pound sweet potatoes (peeled and chopped to 1/2" dice)
  • 1 small onions (chopped to 1/2" dice)
  • 1/2 green pepper (seeded and diced to 1/2" dice)
  • 4 ounce can fire roasted hatch chiles (drained and chopped)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces monterey jack cheese (shredded)
  • 2 ounces cheddar cheese (shredded)
  • 9 large eggs
  • 1 cup milk
Nutrition:
  • Calories: 392 kcal
  • Carbohydrate: 17 g
  • Protein: 24 g
  • Fat: 25 g
  • Saturated Fat: 13 g
  • Cholesterol: 350 mg
  • Sodium: 1613 mg
  • Fiber: 2 g
  • Sugar: 6 g
  • Serving Size: 1 serving
How to cook:
  1. If you're baking the casserole immediately, preheat the oven to 350°.
  2. Heat a large nonstick skillet over medium high heat and add the chorizo. Break apart with the back of a wooden spoon, so that it's separated into little crumbles. Use a slotted spoon to transfer the sausage to a small bowl.
  3. Cook the rendered sausage fat down so that any excess liquid evaporates and you're just left with the flavorful fat. Add the sweet potatoes, onions and green peppers to the pan and sprinkle with half of the salt and pepper. Stir to combine and cover with a lid.
  4. Cook for 10-12 minutes, stirring occasionally until the potatoes start to brown and are tender. Remove the pan from the heat and stir in the cooked chorizo and hatch chilies. Set aside.
  5. Toss the two cheeses together until well mixed and set aside.
  6. In a medium bowl combine the eggs, milk, remaining salt and pepper and whisk to combine.
  7. ASSEMBLE THE EGG BAKE:
  8. Spray the casserole dish with vegetable spray. Transfer the chorizo mixture to the casserole dish. Top with 3/4 of the cheese and pour the egg mixture over the sausage. Use a wooden spoon to adjust the ingredients and make sure they're well balanced and combined.
  9. FOR MAKE AHEAD:
  10. If you're making the casserole ahead of time, make it to this point. Cover and refrigerate. Wrap the remaining cheese and refrigerate. Remove the casserole from the refrigerator about 45 minutes before baking to let it come to room temperature, then follow the baking instructions.
  11. TO COOK NOW:
  12. Sprinkle the top of the casserole with the remaining cheese mixture and bake for 30-45 minutes or until a cake tester comes out clean. Let the casserole rest for 10 minutes before serving.
Notes: Portuguese Chorizo and Sweet Potato Bake, Instructions Heat oven to 400F. In a large casserole dish mix together the sweet potatoes, onions, chorizo, and parsley. Add the olive oil, paprika, chipotle, salt, and pepper. Toss to …

Chorizo and Spiralized Sweet Potato Breakfast Casserole

Chorizo and Spiralized Sweet Potato Breakfast Casserole
This Chorizo and Spiralized Sweet Potato Breakfast Casserole is very simple, yet bustling with amazing flavor from the chorizo.
Provided by: Alex
Yields: 6 servings
Number of ingredients: 7
Ingredients:
  • 1 lb chorizo
  • 2 cups spiralized sweet potato
  • 8-10 eggs ((8 if they are large, 10 if medium/smaller sized eggs))
  • 1 tsp kosher salt
  • 1/2 black pepper
  • 3/4 cup heavy cream ((I use Nutpods Original Dairy-free creamer))
  • 1/4 cup shredded mexican blend cheese ((optional, omit for whole30 or Dairy-free options))
How to cook:
  1. Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
  2. Heat a large skillet over medium heat. Add the chorizo (if it's in the casing, remove from casing first) and cook, breaking up the meat with the back of a spoon until cooked through, about 8 minutes. Remove from heat and set aside. (I don't drain mine, I like the added fat for flavor. But if your chorizo has an excessive amount of fat to it, drain off most of it, leaving 1-2 tbsp of the fat for flavor).
  3. In a large bowl, whisk together the eggs, salt, pepper, and cream until very well combined and frothy. Set aside.
  4. Spread the spiralized sweet potatoes across the bottom of the prepared baking dish. Next, spread the cooked chorizo (and the fat from the skillet) over the top of the spiralized sweet potato. Then, pour the egg mixture over the top. Gently shake the skillet so that everything is spread evenly. Sprinkle the cheese over the top (if using).
  5. Place into the oven and cook until the eggs have just set, about 20 minutes.
Notes: Chorizo Egg Casserole Recipe: How to Make It, Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes. Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the …

Sheet Pan Chorizo and Egg Bake

Sheet Pan Chorizo and Egg Bake
This Sheet Pan Chorizo and Egg Bake is probably my new favorite breakfast. It's hearty, Mexican flavor-packed, and made easy with only one pan. It's gluten-free, Whole30, and paleo-friendly and the perfect breakfast everyone will enjoy!
Provided by: Jim Sabellico
Total time: 48 minutes
Cook time: 38 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 16
Ingredients:
  • 1 medium yellow potato, diced to 1/2″
  • 1 small sweet potato, diced to 1/2″
  • 1 onion, diced to 1/2″
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon oregano
  • pinch cayenne (optional)
  • 1-15oz can kidney beans, drained and rinsed
  • 4 fully-cooked chorizo sausages
  • 4 organic, pasture-raised eggs
Nutrition:
  • Serving Size: 4 serving
  • Calories: 432 calories
  • Sugar: 3.7g
  • Sodium: 932mg
  • Fat: 24g
  • Saturated Fat: 7.6g
  • Carbohydrate: 29.4g
  • Fiber: 5.4g
  • Protein: 24.7g
  • Cholesterol: 209mg
How to cook:
  1. Pre-heat oven to 400ºF.
  2. In a large bowl combine diced potato, sweet potato, onion, avocado oil, and all spices. Toss to combine and pour onto a rimmed baking sheet.
  3. Place in oven and bake for 20 minutes.
  4. Remove pan and add beans to potato mixture and using a spoon combine on the pan. Move the mixture to one side of the sheet pan add the whole chorizo sausage to the other. Return to oven for 10 minutes. (see note)
  5. Remove from oven and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks. 10 minutes for more fully baked eggs.
Notes: Sweet Potato And Chorizo Egg Bake, Place into oven until melted; swirl to coat baking dish. Add sweet potato. Sprinkle with pepper and salt; toss to coat. Bake 15 …
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