Chorizo Baked Frittata
Egg bakes are the sheet pans of meal prepped breakfasts in our house, I love that I can make one and then have like 12 mornings taken care of. I have used chorizo in several other recipes and I thought, oh my gosh, why not with breakfast too?! I also knew that my hubs was getting tired of the same ole egg bake and was needing more meat in it to satisfy him for longer periods. I paired the chorizo with ground beef and all the veggies I love with my tacos and bam, this richly colored and filling baking dish was born! Feel free to add more veggies, I think some kale would be amazing in there too! I usually serve it with a little salad or sauteed greens for a complete meal.
It is filling and meaty enough that you can enjoy this any meal of the day, don’t be pigeon-holed into only breakfasts! This would be great for brunches or gatherings with your friends too, no one needs to know that it is made with real food! Remember to check labels if you are on Whole30, taco seasonings usually have sneaky additives and some chorizo brands add sugar.
I like to bake the whole thing and then cool and divide into individual portions. Wrap each piece in cling wrap and then place in a large freezer bag or two before placing in my ice box. This allows me to have easy to grab breakfasts on crazy days. Thaw overnight, take frozen, microwave for 3 minutes or bake at 350 until warmed through, about 20 minutes.
Chorizo Baked Frittata
6 cups sweet potato (about 3 medium), diced (low carb sub for roasted cauliflower rice)
2 Tablespoon taco seasoning, divided
1 lb ground beef
1 lb chorizo (either ground or taken out of the casing)
1 can (7oz) diced green chiles
3 bell peppers, diced
16 eggs
1/2 cup almond or coconut milk
1 cup salsa
1 can (2.25oz) sliced black olives
1 1/2 teaspoon salt, divided
3/4 teaspoon black pepper, divided
* Vegetarian option - sub beef and chorizo for soyrizo or favorite plant based meat substitute
- Preheat oven to 425. Spray the sweet potatoes with avocado oil and season with 1 Tablespoon taco seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake for 30 minutes until a little crispy. Lower the oven temp to 325.
- Cook the chorizo and beef in a large skillet at medium-high heat, breaking up with a spoon. Once browned, add the chiles, cook for a couple minutes. Then drain on a paper towel lined plate for a couple minutes.
- Spray a large baking dish with oil and layer the sweet potatoes, peppers, and browned meats.
- In a large bowl, whisk the eggs, remaining 1 tablespoon taco seasoning, salsa, almond milk, and 1 teaspoon salt, 1/2 teaspoon pepper.
- Pour the egg mixture into the baking dish slowly then sprinkle the olives on top.
- Bake for about 45 - 50 minutes or until the center is set when you touch it.
* Note - my baking dish was 9.25” x 13.25”, other sizes will take different baking times, remember a smaller dish will be deeper so it will take longer to bake through.
Sweet potatoes first: peel, chop, season, and roast it up!
Cook the meats together and no need to add oil to the pan, chorizo releases a bunch of juices that are flavored and season the beef. Once browned, add the green chiles and cook for a minute. Then drain on a paper towel lined plate so you don’t have extra oil in your bake.
My faves, the three amigos of peppers!
The rest of the gang is all here and needs to be whisked up into deliciousness.
Crispy-ish potatoes and browned meat, check and check! Ready to assemble it!
Sweet potatoes, peppers, meat, eggs, olives layered up ANNNNNND BAKE!
PS - can you tell my OCD tendencies were loving placing these olives in exact spacing….
