Crumbled sausage, fluffy hash browns (or secret veggies for the keto version), a handful of greens, and a dozen eggs. That’s all you need for the easiest breakfast bake! It’s so simple, and uses frozen, unthawed veggies to keep it extra quick.

I literally make this every single week to have on hand for quick breakfasts. For Dathan’s, I like using hash browns. If making keto, I substitute cauliflower rice! Sounds weird, but adds the same fluffy texture and does not give a cauliflower flavor… it’s so good!

Start by lining your baking dish with parchment paper – it’s the best hack for easy cleanup! I use clothespins to hold it in place while I fill the dish, then take them off before it goes in the oven.

Brown your sausage – chorizo is our favorite, but you can use any ground sausage, or even just slice up some pre-cooked sausages. Toss it in a baking dish layered with hash browns or cauli rice, and add a handful of torn up spinach leaves for some green.

Whisk a dozen eggs with whatever spices you like. I usually do an onion/garlic blend, with extra black pepper and some pink Himalayan salt. Pour them over the meat/veg mixture and bake.

So, so easy and takes the thought out of breakfast for days!

We keep it in the fridge and eat within 4-5 days, otherwise freeze in individual portions if you won’t eat it that quick. Thaw overnight in the fridge then reheat in the oven or microwave until warmed through.

Print Recipe
5 from 4 votes

Easy Chorizo Breakfast Bake

The easiest breakfast bake that we make weekly as a "make-ahead" meal. Paleo & keto friendly!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Servings: 8
Calories: 195kcal

Ingredients

  • 1 lb chorizo sausage casings removed
  • 1/2 lb hash browns or cauliflower rice (for keto) fresh or frozen
  • 1 cup spinach leaves torn or roughly chopped
  • 12 eggs
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt & pepper to your taste

Instructions

  • Preheat the oven to 375ºF. Line a 9 x 13" casserole dish with parchment paper and set aside.
  • Heat a large skillet over medium to medium high. Add the chorizo (use a little avocado oil or oil spray if your skillet needs it) and use a wooden spoon to break into small pieces. Cook until crumbled and browned, about 7 minutes.
  • Add the hash browns or cauliflower rice to the lined dish (you can use still frozen, or fresh – it won't change the cook time). Top with the spinach leaves and the cooked sausage.
  • In a medium to large bowl, whisk the eggs with spices. Pour over top of the meat & veggie mixture.
  • Transfer the dish to the oven and bake for 40 minutes, or until the eggs are completely set. Allow to cool for a few minutes before slicing and either serving, or transferring to containers to store in the fridge for later.

Notes

  • We keep this in the fridge for up to 4-5 days.  If you won’t finish before then, try wrapping each slice individually with parchment paper or plastic wrap, and storing in the freezer.  To reheat, thaw overnight then warm in the oven or microwave until heated through.
  • I buy chorizo from Sprouts (Denmark Foods makes a great one), or Costco (Silva brand is my favorite there).  If you’re not a fan, feel free to substitute any sausage you like!  Pork breakfast sausage & Aidell’s chicken apple are our other favorites.
 
*Nutrition facts calculated using cauliflower rice.

Nutrition

Calories: 195kcal | Carbohydrates: 2g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 286mg | Sodium: 940mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 994IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg
Filed   breakfast, keto, Paleo, Whole 30