I set out this afternoon with plans of making another egg muffin recipe to carry us through breakfast the next few days.

Dathan picked up some Paleo/Whole30 approved Fra’Mani Chorizo Sausage (my fav…) from Whole Foods that I couldn’t wait to use, and I figured I would contrast the flavors with some sweet potato for the perfect breakfast muffin on-the-go.

However, I soon realized that we didn’t have the 10-12 eggs I thought we did… just seven. So, I practiced “being flexible” just like I teach my speech kiddos to do… and made a casserole instead. 🙂

Flexiblity= unexpected changes= delicious new recipes.

I loved how this turned out so much, that I knew I had to snap a few pictures & share it with you all!

It’s Whole30 approved, easy peasy to make, and tastes 100x better than it looks (& it looks beautiful if you ask me…)

Perfect for brunch with friends, heat-and-go breakfast during the week, or serving a big family. Enjoy!

Print Recipe

Sweet Potato Crusted Egg & Chorizo Bake

Servings:

Calories: 544kcal

Ingredients

2 medium sweet potatoes peeled
3 tbsp avocado oil
12 oz fully cooked chorizo chopped into small pieces
small handful fresh parsley chopped (you could also use spinach, or whatever herb you like… the green just makes it pretty)
7-10 eggs
1/2 tsp garlic powder
salt and pepper to taste

Instructions

Preheat the oven to 350ºF.
Using a food processor with the grater attachment, push through pieces of sweet potato to create your "hash browns". Transfer the grated sweet potato to a baking dish (mine was around 9 x 11") and top with salt, pepper, and avocado oil. Stir it around to combine, then press the sweet potato evenly into the bottom of the dish & up the sides.
Bake the sweet potato "crust" for 30 minutes or until lightly browned on the edges.
Meanwhile, in a medium bowl, combined your chopped chorizo sausage, herbs, eggs (I used 7, since that's what we had), garlic powder, salt, and pepper– and stir to combine. Set aside or refrigerate until your crust is ready.
Remove the crust from the oven, and pour in your sausage & egg mixture. Use a fork to spread it out evenly.
Bake for an additional 25 minutes or until the eggs are "set" (they don't move when you jiggle the dish).
Let the dish sit for 5-10 minutes, then slice into 10 pieces & serve.

Notes

*I used the “Fra’Mani” brand chorizo sausage from Whole Foods Market, but you could use whatever sausage you like, and brown it yourself if it’s not fully cooked.