Southwest Chorizo Breakfast Casserole (Paleo, Whole30 + Dairy-Free)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 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.