Chorizo and Spiralized Sweet Potato Breakfast Casserole

5 from 8 votes

Course: Breakfast

Servings:

1 pound chorizo, casings removed
2 cups spiralized sweet potato
8 large eggs
1 teaspoon kosher salt
1/2 teaspoon 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)

Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
Heat a large skillet over medium heat. Add the chorizo and cook, breaking up the meat with the back of a spoon until cooked through, about 8 minutes. Remove from heat and set aside. Drain off all but 1 to 2 tablespoons of fat.
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. Spread the cooked chorizo and the fat from the skillet over the top of the potatoes. 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.
Bake until the eggs have just set, about 20 minutes.