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
Find it online: https://www.wholekitchensink.com/whole30-chorizo-egg-bake/