This Whole30 chorizo egg bake is a really simple yet delicious breakfast casserole that is paleo, gluten-free and dairy-free. It can easily be made low carb, and is freezer friendly, too! It doesn’t take long to prepare, and is a healthy and easy way to spice up your breakfast routine or meal prep. Packed with vegetables like peppers and hash browns, this is a filling meal that you’ll look forward to!
Whole30 Chorizo Egg Bake Ingredients
The ingredient list for this breakfast casserole is short, and just has some standard egg bake ingredients, such as a dozen eggs, some almond milk, salt and pepper. You’ll also need the meat, which is ground chorizo, and the vegetables, which include diced jalapeño, red and green peppers, half of a white onion and frozen hash browns.
I get my frozen hash browns that are Whole30 (just potatoes) from Super Target, Hy-Vee, Fresh Thyme or Walmart, but there are many other grocery stores that carry them as well. The almond milk I use is the Thrive Market brand, but you can find many great options in this Whole30 Almond Milk Brands post.
Related: Whole30 Compliant Items at Target, Whole30 Compliant Items at Walmart, Whole30 Compliant Items at Fresh Thyme
Finding Whole30 Compatible Chorizo
Finding Whole30 compatible chorizo may be harder to find depending on where you live. You’ll want to look for an option without sugar in the ingredient list. This post has Whole30 compliant sausage options from many different brands, but my favorite is from Pederson’s via the Simple Grocer. I order online from them because all of their pork products are high quality, Whole30 Approved, and I do the larger bundle which reduces the cost per meat item.
Thankfully, it’s also really easy to make yourself if you don’t want to order it online or can’t find it near you. This homemade Whole30 chorizo recipe is quick, easy, and only requires plain ground pork and spices that are common pantry seasonings.
How to Make This Egg Bake
This Whole30 breakfast casserole is really quick and easy. After browning the chorizo, it’s basically just mixing the eggs, veggies and meat together before getting it into the oven to bake. To start, you’ll want to preheat the oven to 350 degrees F., and then while the chorizo is browning I like to get started chopping the peppers and onion and cracking the eggs into a large mixing bowl.
You’ll also need a 9×13 casserole baking dish, and then you’ll spray it with a light coat of cooking oil, such as avocado oil spray or olive oil spray. Then, layer the hash browns evenly on the bottom of the dish. You’ll beat the eggs and then add in the almond milk, salt and pepper and mix again, and then stir in the vegetables and ground cooked chorizo. The most important thing to note is to make sure you drain the chorizo well before adding it to the eggs.
From there, your egg mixture for the egg bake is ready to be poured into the casserole dish. Pour it over the hash browns, and place the dish into the oven. Bake the breakfast casserole for 50 minutes, or until there is no longer any liquid egg in the middle.
Storing and Freezing
The chorizo Whole30 egg bake keeps well in the fridge for up to 7 days. You can also freeze this by allowing it to fully cool first, and then placing in a freezer safe bag or container. You can do this whole, or slice up the casserole into individual pieces for quick breakfasts later.
To reheat from frozen you can either place in the refrigerator overnight and then heat in the microwave or oven, or you can cook an individual piece in the microwave from frozen for 1 minute and 30 seconds (or until hot).
Substitutions To Use
There’s a few substitutions and alternative options for ingredients to use in this Whole30 egg bake. One of them is using ground turkey or ground chicken in place of the pork. If you’d rather use ground turkey, I still recommend seasoning it according to this homemade chorizo recipe. You can also swap out the vegetables for any other veggies you have on hand, such as zucchini, leaks, broccoli, spinach or brussels sprouts.
In place of almond milk, you can substitute coconut milk (in the carton), or regular milk if you’re not keeping this dairy-free. To make this low carb and keto, you can omit the hash browns entirely, but still make sure to coat the casserole dish with a light layer of oil to keep the egg bake from sticking.
Other Healthy & Whole30 Breakfast Recipes You’ll Love:
Sausage & Sweet Potato Breakfast Skillet
Slow Cooker Bacon & Hash Brown Egg Bake
Sausage, Tomato & Basil Egg Bake
40 Easy Whole30 Breakfast Recipes
PrintWhole30 Chorizo Egg Bake: Paleo, Dairy-Free, Gluten-Free
This Whole30 chorizo egg bake is a really simple yet delicious breakfast casserole that is paleo, gluten-free and dairy-free. It can easily be made low carb, and is freezer friendly, too! It doesn’t take long to prepare, and is a healthy and easy way to spice up your breakfast routine or meal prep. Packed with vegetables like peppers and hash browns, this is a filling meal that you’ll look forward to!
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 1 lb. ground chorizo (homemade Whole30 Chorizo recipe)
- 12 eggs
- 1 jalapeño pepper, seeds removed and diced
- 1 green pepper, seeds and stem removed and diced
- 1 red pepper, seeds and stem removed and diced
- 1/2 white onion, diced
- 2 cups frozen hash browns
- 1/2 cup almond milk
- 1 tsp salt
- 1/2 tsp pepper
- Spray oil
Instructions
- Brown the chorizo, drain and set aside
- While the chorizo is browning, preheat the oven to 350 degrees F. and chop the vegetables
- Spray a large casserole baking dish with a light coat of cooking oil and layer the bottom of the dish with the hash browns
- Crack the eggs into a mixing bowl and whisk to beat the eggs. Add the diced peppers, onion, almond milk, salt and pepper to the beaten eggs and stir again to combine. Next, mix in the ground chorizo
- Pour the egg mixture into the casserole dish over the hash browns and bake for 50 minutes, or until there is no more liquid egg seen in the middle of the egg bake
- Serve with sliced avocado, green onion, salsa or guacamole
Notes
- To make this spicier, don’t remove all of the jalapeño seeds. The seeds are where the spice comes from, so only discarding half of them will yield a higher spice level
- If you use a smaller casserole dish than a 9×13, you may need to bake a few minutes longer as the egg bake will be thicker and need more time to bake through. Likewise, if you use a larger casserole dish, you’ll need to bake a few minutes less as the egg bake will be thinner and will cook through a bit faster
Nutrition Facts:
- Calories: 247
- Fat: 16 g
- Carbohydrates: 8.8 g
- Protein: 16 g
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Hayley says
husband and brother-in-law approved!
Ari says
Can the recipe be doubled?
paleobailey says
Yep! Depending on the size of the dish you use, you may need to bake it in two
Paige says
I LOVE egg bakes and this one sounds DELICIOUS! Definitely giving this a try! Thank you for sharing!
paleobailey says
You’re very welcome!!
Brittany Fisher says
Soo good! Currently on Day 10 of whole 30 and I have had this for breakfast 8 of those days 🙂
Karllie says
Very yummy!! How long do you think this could sit in an air tight container in the fridge for??
Hilary Manion says
Planning on making this for company, can I make it the day before ( uncooked)?
paleobailey says
Yes! That should be just fine.
Amanda says
Do the hashbrowns need to be frozen or can then be thawed when putting them in? Can’t wait to make this recipe this weekend!
paleobailey says
Sorry for the late reply! Either frozen or thawed is okay!
Phinny says
Could you use the hash brown slices instead of the chopped hash brown? Or would that be too thick?
paleobailey says
I think that would be fine!
Laura says
Such a tasty breakfast bake! Love how loaded it is with veggies and sausage so there’s not too much of a baked egg texture. Delicious, filling, and makes a good amount. Love it with avocado as suggested. Thanks Bailey!
paleobailey says
I’m so happy you enjoyed! Thank you so very much!! <3 - B
Gina says
I am on paleo and can’t have the hash browns. Any idea what I could substitute. Would like to try the recipe.
paleobailey says
Hi, Gina! Just wondering — what is the reason you’re not eating potatoes? They’ve been included as a nutrient rich vegetable for well over a decade in the paleo community, as new studies and research has been done on their many nutritional benefits, how long potatoes have been around, and their purpose/place in a healthy paleo diet. I’ll leave some links for you to check out on why all potatoes have been considered to be Paleo for around 10+ years now by most of the Paleo thought leaders such as Mark Sisson and Robb Wolf. Although I’m sure you could find some older literature that says to exclude them, which is what makes it confusing, most choose to include all vegetables now. That being said, if you WANT to leave them out, you totally can – whatever works for you!! 🙂 Hope this helps!
https://robbwolf.com/2011/11/03/meat-potatoes-back-on-the-menu/
https://paleoleap.com/are-white-potatoes-paleo/
https://paleoflourish.com/why-arent-potatoes-paleo/
https://www.marksdailyapple.com/potatoes-healthy/
Debra says
We made this last night. We used onion powder instead of the onions and used jarred roasted red peppers. We also added spinach. Soo good.
paleobailey says
Oh that sounds so good – love the roasted red pepper idea!! Thank you so much for taking the time to leave a review!
Cherri Pruitt says
This was super easy and delicious! It’s now one of my favorites to cook. Thank you!!!
Karina says
This was delicious! The only alteration I made was leaving out the green peppers. 5 stars!
Heather says
My husband and I are in love with this recipe! I replaced the almond milk with coconut (as I’m allergic) and it still turned out great! I’m hoping to make a few pans of this at a time and freezing until ready to eat… any idea how long this would last in the freezer? Thank you!
paleobailey says
Thank you!! I’m so glad you enjoyed! I would say 3-4 months in the freezer!
Maggie says
This dish is so delicious for meal prep. Often times I am weary of reheating eggs because they tend to dry out and just don’t do it for me. BUT I am on day 4 of eating this meal for breakfast and it is SO GOOD.
Julian says
Love this recipe great for meal prep
Jackie says
We loved this! Hubby had hot sauce with his to spice it up even more and I drizzled it with ranch. We both agreed we have to add this to our breakfast rotation! Thanks, Bailey