Mexican Breakfast Casserole
Ingredients
The base
-
1
tablespoon
avocado oil
-
1
small
onion, diced
-
1
each
red bell pepper, diced
-
1
each
poblano pepper, diced
-
1½
teaspoons
Diamond Crystal kosher salt
-
3
cloves
garlic, minced
-
1
pound
Mexican chorizo
-
3
cups
shredded white sweet potatoes
-
1½
cups
roasted tomatillo salsa
-
12
large
eggs
-
¼
cup
coconut milk or favorite non-dairy milk
-
¼
cup
nutritional yeast
-
1
teaspoon
dried oregano
-
¼
teaspoon
freshly ground black pepper
Optional toppings
-
2
each
Hass avocados
-
¼
cup
sliced scallions
Instructions
- Preheat the oven to 400°F.
- Heat avocado oil in a large skillet over medium heat.
- Add diced onion, red bell pepper, and poblano pepper, sprinkling with ½ teaspoon salt, and cook until softened.
- Sauté minced garlic until fragrant.
- Add chorizo, breaking it up, and cook until browned.
- Mix in grated sweet potatoes and salsa, then set aside to cool slightly.
- In a bowl, whisk together eggs, milk, nutritional yeast, oregano, 1 teaspoon salt, and ¼ teaspoon black pepper.
- Grease a 9x13-inch casserole pan with avocado oil.
- Spread the chorizo and vegetable mixture in the pan, then pour the egg mixture on top.
- Bake for 30 to 40 minutes, rotating halfway through, until golden and a toothpick comes out clean.
- Let cool for 5 to 10 minutes, slice, and top with avocado and scallions if desired.
Nutrition Facts (estimated)
Servings
8
Calories
379
Total fat
25g
Total carbohydrates
19g
Total protein
19g
Sodium
0mg
Cholesterol
0mg
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