April 1, 2017
Sundays are for brunching. It’s now the most trending meal of the day but breakfast has been my favorite for as far back as I can remember. Lucky for me, Fort Collins has some of the best breakfast spots anyone could ask for making it easy to keep up with my love for breakfast foods.
The great thing about brunch is that it is the easiest meal to eat out and make healthy choices. Unfortunately for me I usually go for something covered in hollandaise along with stealing a few bites of Will’s pancake stack, but the point is it’s very doable. One of our favorite spots in Fort Collins is a place called The Farmhouse at Jessup Farms. The Farmhouse is a farm to table concept that allows you the option to pay extra for farm fresh eggs from one of the chickens wandering outside the cafe window. Given this information one would think it would be easy to make clean eating choices. The problem: they also have a “donut of the day” that is the size of my head and almost impossible to refuse.
After topping off the donut of the day, I can usually plan on cancelling any afternoon plans for a date with the couch. For me, indulging every now and then is a must but the feeling I get after eating processed foods is usually much less enjoyable than the latter. That post meal feeling alone is why I enjoy eating clean and real foods, 90% of the week. Eating at home doesn’t mean you have to deprive yourself of enjoying delicious food, because flavor is one thing I’m not willing to sacrifice. This flavor packed casserole is going to meet all your breakfast needs, and tie you over until next Sunday’s mimosa parade.
Life is short: eat this and donuts too.
This recipe calls to cut the potatoes into quarters. For a visual see below picture.
Add some avocado and hot sauce to bring this dish to the next level. This dish is dairy, gluten, grain & sugar free and is considered Whole30. Some Paleo experts do not consider white potatoes to be Paleo but I don’t follow that rule so if this applies to you-swap out for sweet potatoes.
Pro Tip: If chorizo is not available, substitute any breakfast sausage. If you have to buy full pound of meat, freeze half for next time!
Pro Tip #2: For leftovers, save room in your fridge by wrapping individual servings in aluminum foil. This makes it even easier to grab on the go, and heat up at the office!
Ingredients
- 2 C Potatoes, quartered
- 1/2 lb Chorizo (I get from butcher counter & check ingredients)
- 1 can coconut milk
- 6 eggs
- 1 C chopped Veggies- I used Spinach
- 1/2 Tsp Garlic Powder
- Salt & Pepper
- Optional Garnish:
- Cilantro
- Hot Sauce
- Avocado
Instructions
- Preheat Oven to 350
- Pan: 8x8
- Heat 1 TBS oil in saute pan on stove and cook chorizo. Remove from pan and set aside.
- Toss potatoes into the saute pan. Do this to coat the potatoes in the chorizo drippings. Season potatoes with 1/4 tsp of garlic powder, salt & pepper This step is just suggested to season the potatoes, do not cook thoroughly.
- Layer the potatoes in the bottom of your casserole dish.
- Top the potatoes with chorizo.
- In a medium sized mixing bowl, add coconut milk. The coconut milk will be separated, whisk the coconut milk until smooth. Add eggs, 1/4 tsp Garlic powder, salt & pepper to the bowl and continue to whisk until combined.
- Add chopped veggies to the egg/coconut milk mixture and stir. Once combined, pour the mixture into the casserole dish to cover the chorizo and potatoes.
- Cover & bake for 55 minutes.
- Optional Garnish with avocado, cilantro & hot sauce.
