September 2, 2020
Prior to having kids, I loved taking the time every morning to make my breakfast. It was a great start to the day. Now, in order to eat breakfast I need to have something I can quickly grab or heat up or else breakfast isn’t happening.
This Green Chile Chorizo Breakfast Bake is so easy to whip up on Sunday for meal prep because it will feed our family for breakfast all week long! This Whole30 chorizo egg bake is a really simple yet delicious breakfast casserole that is paleo, gluten-free and dairy-free. and is freezer friendly too!
What’s in this Green Chile & Chorizo Egg Bake?
Well I hate to state the obvious, but it’s chorizo, green chile and eggs. Okay, Okay, it’s a little more than that but you get the idea.
- Chorizo: If keeping this recipe Paleo or Whole30 compliant you are going to need to check to make sure your chorizo is compliant. Many chorizos have added sugars and some additives. I recommend checking your natural food store’s meat counter OR Trying the chorizo sausage links from Pederson Farms. You can order them online from The Simple Grocer and use my code Alex for $10 off.
- Green Chile Sauce: If you can’t find green chile sauce at our store. Sub 2 4 oz cans of diced green chiles. If you can find it I love the 505 Brand.
- Pasture-Raised Eggs – What makes an egg bake, and egg bake.
- Onions & Peppers
- Frozen Hashbrowns – I get my frozen hash browns that are Whole30 (just potatoes) from Super Target, Hy-Vee, Sprouts or Walmart, but there are many other grocery stores that carry them as well
- Seasonings: garlic powder, salt & pepper.
How to store & reheat
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).
More Breakfast Recipes you Might Enjoy
Easy Egg Cups with Chorizo & Green Chile
Grain Free Breakfast Burrito Bowl
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Whole 30 Green Chile Chorizo Breakfast Bake
Ingredients
- 1 tbsp avocado oil
- 1 red pepper, diced
- 1 yellow onion, diced
- 1 16oz bag hashbrowns
- 1 lb chorizo, ground or diced sausages
- 12 eggs
- 3/4 C green chile sauce
- 1/2 tsp salt
- 1/2 tsp garlic powder
Optional Garnish
- avocado
- taco sauce
- cilantro
- diced onions
Instructions
- Preheat oven to 350
- In a skillet over medium heat, add oil.Once oil is heated, add onion & pepper. Saute for 3-4 minutes or until they begin to soften
- Add chorizo to the skillet. If using ground, brown the chorizo until cooked through about 5 minutes. If using Pederson Farms Chorizo Sausage links, throw in the skillet for 2-3 minutes to create caramelization on the sausages.
- While the sausage cooks. Prepare a 9×11 pan by spraying it with cooking spray or covering in foil.Pour the bag of hashbrowns into the pan and spread to create an even layer.Additionally in a mixing bowl combine eggs, green chile, salt & garlic powder. Whisk until eggs are thoroughly beaten.
- Remove Sausage mixture from stove and pour on to the hashbrowns. Use a spatula to create an even layer.
- Lastly, Pour the egg mixture into the pan to cover the other ingredients. Optional if not dairy free: add 1/4 C of cheese on top of the eggs.
- Bake in the oven, uncovered for 40-50 minutes. Shake the pan before removing from the oven. If the eggs are still jiggling, leave in for an additional 5 minutes before checking again.
- Slice egg back into 6-8 servings. Top with desired garnishes & enjoy!
