Life has been busy lately, and we are still settling into a schedule. One thing that has saved us more than once: having a good breakfast prepped in advance!
I made this breakfast casserole before having Hudson in December, and froze it wrapped up in individual portions.
READ HOW HERE IN MY Freezer Guide!
And let me tell you~ it was so nice to have on hand to quickly heat in the microwave or oven when we were knee deep in caring for our newborn and forgot what day/time it was!
I am a big fan of breakfast all hours of the day, but especially breakfast burritos! They don’t always leave me feeling my best when I go for a typical tortilla, and they can be kind of a pain to make even when I find a grain-free option, so I usually go for something like my usual egg bake instead.
In this recipe, I literally took all of the best parts of a burrito: sausage, potatoes, veggies, and eggs, and stuffed it into a casserole dish instead! So you get both… the flavors of a chorizo & egg breakfast burrito and the ease of baking it all in one dish. All while being completely grain free and even Whole30 compliant!
Speaking of Whole30, chorizo can be a tough one to find. Check out local butchers, or look for the brand “Mulay’s”. They have a store locator on their website. That’s the brand we’ve had the best luck with finding near us- both at local stores and at Whole Foods!
UPDATE: We have also been finding Silva Sausage at our local Safeway and it is so good, inexpensive, and a local company from Gilroy, CA so I’m super happy to support them! Check their website and see if they have a store locator too!
If you can’t find a store bought chorizo with ingredients you love, you can totally make your own! There are some really easy recipes out there using just meat & spices.
I hope you guys are as excited about this new breakfast recipe as I am! It’s so flavorful, super easy, and awesome for busy mornings!
More Breakfasts You’ll Love!
- Southwest Steak & Potato Hash with Spicy Ranch
- Beef Enchilada Breakfast Bake
- Classic Sausage & Egg Breakfast Bake
- Whole30 Breakfast Bowls with Spicy Cream Sauce
Let’s get cooking! Tag me on Instagram if you make this, and leave a comment below if you love it! Would also love to know where (store/location) you find your favorite Whole30 compliant chorizo!
Chorizo Breakfast Burrito Bake
All of your favorite breakfast burrito fillings are stuffed into this easy breakfast bake the whole family will love.
Servings: 8 slices
Ingredients
- 1 lb chorizo sausage see notes for Whole30
- 2 1/2 to 3 cups cubed potatoes gold or russet
- 1 jalapeño minced
- 1 red bell pepper diced
- 1/2 white onion diced
- 12 eggs
- 1/4 cup coconut milk any milk will work
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- sliced green onion optional garnish
Instructions
- Preheat the oven to 375ºF. Grease a 9 x 13" baking dish with avocado oil or use parchment paper to line it for easy cleanup.
- Cook the chorizo in a large skillet over medium heat until browned and broken into crumbles. Add it to the greased baking dish.
- In the same skillet, turn up the heat to medium high and add the potatoes, jalapeño, bell pepper, and onion. Sauté until potatoes are fork tender and lightly browned, about 7-8 minutes. Add to the baking dish and mix with the chorizo.
- In a large bowl, whisk the 12 eggs with coconut milk and spices. Pour over the meat and veggies.
- Transfer the dish to the oven and bake for 30 to 35 minutes or until golden on top and eggs are set.
- Slice into 8 squares and serve! Try a drizzle of hot sauce or ranch over top, and garnish with sliced green onion if you like.
Notes
- My favorite brands for Whole30 compliant chorizo are “Mulay’s” and “Silva Sausage”. Check out their websites for store locators! I find Mulay’s at Whole Foods and local natural grocers (Draeger’s in the East Bay) and Silva at Safeway!
- Not a chorizo fan? Substitute cooked, chopped bacon, or any sausage you love!
- Making this low carb or keto friendly? Omit the potatoes, it will still be so delicious and protein-packed. You could add some bacon too!
- Get freezer instructions in my comprehensive Freezer Guide
8 Comments
Amy
April 10, 2020 at 4:40 pmI make this on REPEAT – at least 2-3x a month. This is actually rare as I make SO many recipes from Pinterest so I’m always trying something new. I always stick to your recipe ingredients, exactly as is, unless I’m low on either protein option (chorizo or bacon) in which case, I’ll sometimes do half bacon and half chorizo crumbles. Either way, the meat on the bottom creates a delicious crust! A tip if anyone finds it helpful: If using bacon, I implement Jessie’s oven hack to prepare the bacon in the oven (without the mess) and then pour a little bit of the bacon grease into the hot skillet and pick up with the directions as is on Step #3. While the bacon is preheating in the oven, I then have time to prepare the onions, potatoes, jalapeno, bell pepper, etc. SO GOOD. I can’t say enough about this dish! Thanks for such great content.
Jessie B
April 10, 2020 at 8:54 pmSo appreciate this wonderful feedback, Amy – and thank you SO much for sharing your tip!! Appreciate you! So glad you enjoy the recipe over & over, it makes me so happy xoxo
Holly
April 10, 2020 at 8:30 pmMy fam is so into this! Never met a Jessie B breakfast bake we didn’t love.
Jessie B
April 10, 2020 at 9:00 pmAhh I’m so happy you love it!! This is one of our favs too – can’t go wrong with chorizo!
kgilbert
April 20, 2020 at 4:51 amThis is a standard part of my meal prep and I always have some on hand. So flavorful, delicious and easy to make!
Jessie B
April 23, 2020 at 6:36 pmI’m so glad you liked it! It’s a favorite of our family too!
Priscilla Loiodici
May 20, 2020 at 3:39 pmAs a meal prep can I keep this in the fridge or does it have to be frozen ?
Jessie B
May 20, 2020 at 7:34 pmYou can definitely keep it in the fridge! I try to eat it within 4 days, otherwise freeze the rest.