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There is nothing more peaceful to me than sipping coffee on a Sunday morning and making a big breakfast casserole, like this Chorizo and Spiralized Sweet Potato Breakfast Casserole. It smells up the house in the most lovely way that brings your family sneaking out of bed wondering what’s for breakfast?
The other great thing about this Chorizo and Spiralized Sweet Potato Breakfast Casserole — or any Sunday breakfast casserole — is that the leftovers will get you through a lot of the week. Breakfast casseroles reheat quite well and I just love having breakfast already ready for busy mornings.
This breakfast casserole is super simple, yet bustling with flavor. The amazing flavor from the Chorizo does most of the talking, while the touch of sweetness from the sweet potatoes softens the kick from the spicy chorizo. I just love the combination!
Now, you can easily keep this breakfast casserole Whole30 compliant by omitting the cheese and opting to use Nutpods Original Creamer in the egg combination. I highly recommend using Nutpods rather than something like coconut milk or almond milk. Almond milk just doesn’t have that thick consistency you want, while the flavor of coconut milk alone will overpower the dish. Nutpods is much more smooth and simple in flavor, and perfect for cooking in dishes like this!
Find more breakfast inspiration here.
Chorizo and Spiralized Sweet Potato Breakfast Casserole
Ingredients
- 1 lb chorizo
- 2 cups spiralized sweet potato
- 8-10 eggs (8 if they are large, 10 if medium/smaller sized eggs)
- 1 tsp kosher salt
- 1/2 black pepper
- 3/4 cup heavy cream (I use Nutpods Original Dairy-free creamer)
- 1/4 cup shredded mexican blend cheese (optional, omit for whole30 or Dairy-free options)
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
- Heat a large skillet over medium heat. Add the chorizo (if it's in the casing, remove from casing first) and cook, breaking up the meat with the back of a spoon until cooked through, about 8 minutes. Remove from heat and set aside. (I don't drain mine, I like the added fat for flavor. But if your chorizo has an excessive amount of fat to it, drain off most of it, leaving 1-2 tbsp of the fat for flavor).
- In a large bowl, whisk together the eggs, salt, pepper, and cream until very well combined and frothy. Set aside.
- Spread the spiralized sweet potatoes across the bottom of the prepared baking dish. Next, spread the cooked chorizo (and the fat from the skillet) over the top of the spiralized sweet potato. Then, pour the egg mixture over the top. Gently shake the skillet so that everything is spread evenly. Sprinkle the cheese over the top (if using).
- Place into the oven and cook until the eggs have just set, about 20 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is SO GOOD!! I would have never thought to use sweet potatoes, but it is such a great compliment to the chorizo. I made it last night and put it in the fridge overnight; just took it out and let it sit for about 30 minutes before putting it in the oven. I put some dairy-free cheddar cheese on top before baking and then chives once it came out of the oven. I had to increase the cook time a bit for the eggs to set in the middle. This will be a staple for me now!
This is delicious! I used chopped sweet potatoes and added hot sauce on top in the morning. Yum! It has gotten me and my partner through the first four days of our first Whole30!
I use my mandolin for sweet potato slices. Add serrano, shallot and spinach too. This is a great dish to keep in the fridge for a slice every morning during the week.
I don’t have a spiralizer – do you have other options you would suggest for the sweet potatoes?
You can just peel and dice them up small! It will work out!
I use a mandolin for slices or you can just thinly slice. The rounds are the base of the casserole for me.
I have made this a couple of times. Soooo good! I am bringing it tomorrow for a brunch at work. Can I make it ahead and bake in the morning?
Absolutely!! Glad you love it!!!
I LOVE this recipe! This is my go to for new mom meals, because most people don’t think to give a breakfast option. Every mom I’ve given this to has requested the recipe afterwards!
Oh good!!! Such a great idea for new moms! I never think Breakfast either!
I absolutely loved this recipe! Highly recommend! Hosted a girls brunch with 4 of us and we went back for thirds! So good! I cooked it for about 30-35 minutes. Topped it with some avocado and Tapatio! Yum!
I’d like to make this for brunch tomorrow – could I make it tonight & pop in the oven tomorrow morning?
I’m wondering if anyone had an issue with the sweet potatoes not being tender?
I used the sweet potato ribbons from Trader Joes. They had a little bite to them but I liked it because it added texture! I also cooked it about 12 minutes longer than the recipe called for.
So great! Had to cook it a little longer than stated but it was delicious. Used regular milk in the eggs because that’s what we had. All your recipes are devine Alex. Keep it up!
Thank you so much for the feedback on cooktime, it’s always so helpful for others depending on the oven!! and I am so glad you loved it 🙂
A breakfast favorite in our house!