Sweet Potato Chorizo Egg Bake
Savory breakfast casserole layering roasted sweet potatoes, sauteed peppers, and crumbled chorizo under a custardy egg and half-and-half filling, finished with melted Cheddar. Baked until puffy and set, then topped with fresh cilantro.
Ingredients
- 2 tablespoons butter with canola oilolive oil or pure butter1:1vegetarian
neutral flavor change
- 2 cups sweet potato, peeled, cubed 1/2 inch
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 cup red bell pepper, diced
- ½ cup red onion, diced
- 1 jalapeno chile pepper, seeded, finely diced
- 12 large eggs
- 1 cup half and half
- 1 pound ground chorizo sausage, cooked, crumbled, drained
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Heat oven to 400°F.
- 2
Place butter with canola oil in 13x9-inch baking dish and put in oven until melted; swirl to coat.
- 3
Add sweet potato to dish, sprinkle with pepper and salt, toss to coat, and bake for 15 minutes.
- 4
Remove from oven, add bell pepper, red onion, and jalapeño, toss to coat with butter, and return to oven for 15 minutes.
- 5
Whisk eggs and half and half together in a large bowl until blended.
- 6
Remove baking dish from oven, sprinkle vegetables with cooked crumbled chorizo, and pour egg mixture over top.
- 7
Sprinkle with cheese and bake for 20-25 minutes until puffy and a knife inserted in the center comes out clean.
- 8
Let stand for 10 minutes before cutting, then sprinkle with cilantro and serve.
Tips
Precook chorizo completely and drain excess fat to prevent the egg bake from becoming greasy.
Letting the casserole stand for 10 minutes after baking allows the eggs to finish setting and makes clean cutting easier.
Good to Know
Cover and refrigerate up to 4 days. Reheat covered at 350°F for 15-20 minutes.
Assemble completely through the egg-pouring step, cover, and refrigerate up to 8 hours. Bake an additional 5-10 minutes from cold.
Serve warm, optionally with salsa, sour cream, or hot sauce on the side.
Common Mistakes
Do not skip the initial 15-minute sweet potato roast; undercooked potatoes will be hard when served.
Do not overbake beyond 25 minutes; overbaking dries out the eggs and makes the custard rubbery.
Do not drain chorizo into the bake; excess fat makes it greasy.
Substitutions
Dairy-Free Swaps
General Alternatives
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