Southwest Chorizo Breakfast Casserole (Paleo, Whole30 + Dairy-Free)

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Author: Justin + Erica Winn
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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.