Mexican Breakfast Casserole for the week
- Yield 8 servings
- Prep 15 minutes
- Cook 1 hour
- Total 1 hour 15 minutes
Mexican Breakfast Casserole for the week sits in the Breakfast section of Regbie. The card serves 8 servings. Plan on 1 hour 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 1 tablespoon avocado oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 1½ teaspoons Diamond Crystal kosher salt, divided
- 3 garlic cloves, minced
- 1 pound Mexican chorizo
- 3 cups shredded white sweet potato, Hannah variety
- 1½ cups roasted tomatillo salsa
- 12 large eggs
- ¼ cup coconut milk, or a reliable non-dairy milk
- ¼ cup nutritional yeast
- 1 teaspoon dried oregano
- ¼ teaspoon Freshly ground black pepper
- 2 Hass avocado, skippable topping
- ¼ cup sliced scallions, skippable topping
Method
Warm oven to 400°F with the rack in the middle. While the oven is warming up, heat a large 12-inch skillet over a medium burner. Swirl in the avocado oil when the pan is hot.
Tip in the onion, bell pepper, and poblano pepper. Scatter ½ teaspoon kosher salt on the vegetables and cook for about 5 minutes, stirring frequently until slightly softened.
Throw in the minced garlic and sauté until fragrant, about 30 seconds.
Dump in the chorizo and use a spatula to break it up. Leave stirring frequently, until the chorizo is nicely browned, about 5 minutes.
Take the pan off the heat and mix in the grated sweet potatoes and salsa. Whisk to combine and keep nearby to cool slightly.
In a large bowl, whisk together the eggs, milk, nutritional yeast, oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.
Grease a 9-inch x 13-inch casserole pan with avocado oil spray. Move the cooked chorizo and vegetables to the pan and spread the contents evenly.
Tip the egg mixture on top.
Pop it in the oven and bake for 30 to 40 minutes, rotating the tray at the halfway point. The casserole is finished when the top is golden and a toothpick comes out clean when inserted in the middle.
Take the casserole out and leave it to cool for 5 to 10 minutes. Then, slice it up and top with sliced avocado and scallions in desired!
Kitchen notes
- This casserole can be made ahead and stored in a sealed container in the refrigerator for up to four days.
- You can also wrap up the individual slices and freeze them for up to 4 months.
- (If you freeze them, you can thaw the slices in the fridge overnight.)
