We love, love, love breakfast casseroles! They are perfect for making on a Sunday to have in the fridge to re-heat throughout the week. This southwest chorizo breakfast casserole is such an easy way to make sure that you have time for a solid breakfast during the busy work week.
You don’t have to sacrifice healthy eating due to time constraints because a chunk of this southwest chorizo breakfast casserole only takes about a minute to heat up. You can even store pieces in small containers to take with you to work to re-heat once you get settled at your office, too. Whatever works best for you!
We love anything that makes the work week simpler and less stressful. Speaking of that, have you checked out our Real Simple Good Paleo Meal Plans yet? We are officially rolling them out this month, and you can get on the list to try our first week free! Just sign up and we’ll send you a trial week for free when we launch at the end of this month.
This is what we live for though, making eating well easy! Check out our meal plans, and join our community of subscribers in creating a Real Simple Good way of life.
Chorizo + Plantains
If you aren’t super familiar with either of the star ingredients in this southwest chorizo breakfast casserole, don’t be surprised if they quickly become new favorites, especially paired together!
Chorizo is a Spanish pork sausage, and it gets its flavor from dried smoked red peppers. My step-dad loves it, and I can remember him making it when I was younger. It is a little fattier than regular pork sausage, and given its smoky flavor it is often used to add flavor to dishes. We found clean, sugar-free pork chorizo sausage at our local Natural Grocers that we used in this recipe. You can find the store nearest you using their store locations page. You can also order clean bison chorizo sausage online at US Wellness Meats.
For me, plantains started as a substitute for potatoes because I have a potato intolerance. I tried parsnips at first, but they just weren’t as starchy. For whatever reason I was unsure of plantains. Aren’t they sweet like bananas, and why do they often look like rotten bananas at the grocery store?
Yes, plantains can be sweeter, the more ripe they get. Those are the yellow and brown plantains you see at the store. The green ones that just look like oversized unripe bananas, those are the gems! They will yield all the starchy goodness you could ever want. Buy them, and make this southwest chorizo breakfast casserole!
Your Turn To Make Our Southwest Chorizo Breakfast Casserole
Get this southwest chorizo breakfast casserole on your agenda this coming weekend, and help yourself to make your work week life easier! The chorizo makes its so flavorful, and making it ahead makes mornings a breeze! Let us know how it goes by leaving a comment below. Then, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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- 1 lb ground chorizo (or sub Italian sausage)
- 2 plantains, peeled and diced into small pieces (or sub 2 medium potatoes)
- 1 bell pepper, diced
- 1/2 onion, diced
- 12 eggs
- Pinch of salt and pepper
- 2 avocados, sliced
- 1/2 cup salsa
- 2 tbsp avocado oil
Preheat oven to 375 degrees fahrenheit, and grease a 9x13 baking pan with oil.
In a large skillet over medium heat, add chorizo to cook. Break it up into small pieces and cook, stirring occasionally, until browned and crispy on the edges, about 8-10 minutes.
While the chorizo is cooking, cut up the plantains, bell pepper, and onion.
When the chorizo is finished, remove it from the pan and place on plate for later.
To the same pan add the plantains, bell pepper and onion. Cook, stirring occasionally for about 5 minutes, until the onions and bell pepper begin to soften. Remove from heat.
In a medium bowl, whisk eggs, salt and pepper together until frothy.
Now, put everything in the baking pan. First add the plantains, bell pepper, and onion in a layer at the bo om. Top with a layer of chorizo and then top it all with the eggs.
Place in the oven to cook for 30 minutes. When eggs are cooked, remove from oven and serve topped with sliced avocado and salsa.