5 Ingredient Chorizo Salsa Breakfast Bake

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make your next breakfast or brunch a breeze with this chorizo and salsa-infused masterpiece. And yes, I said 5 ingredients. 

    Salsa and Chorizo Egg Bake

Chorizo Salsa Breakfast Bake

thanks to Green Mountain Gringo Salsa for sponsoring this post. as always, all thoughts and opinions remain my own and I only work with brands I trust. thank you for supporting the growth of Miss Allie’s Kitchen.

Has anyone else noticed that brunch has gotten to be insanely popular these past few years? It’s the new thing to find the trendiest spot, round up all of your most fabulous friends (who are still gushing about the night before), pile into a plush booth and order farm to table food and craft cocktails.

Oh wait… I live in the middle of nowhere. Yeah, about that, the verdict is still out on whether I should open up my own little brunch joint. Anyone looking to make an investment? Just kidding.


Anyway, BRUNCH. Honestly, I love to host my own. Not only do I (happily) live in a town where the restaurant pickings are slim, but um, my budget doesn’t love weekly brunch either. So, I’ve started making it myself.

The Best Brunch: Chorizo & Salsa Egg Bake

It’s such a fun meal to make! It isn’t as complex as dinner, all you really need is a main dish, a fruit salad or parfait, cheery cocktails and perhaps a muffin…or two.

I guess the only downside to brunch is that you’d don’t have all day to prep it. Simple and easy is key if you don’t want your guests to arrive while you’re still in a tizzy.

This 5 ingredient egg bake couldn’t be simpler. We’re just combining eggs, roasted sweet potatoes, chorizo, salsa, cheese, mixing and baking until golden brown. There’s no need to chop a million veggies, we’re using Green Mountain Gringo Salsa to cut down on prep time. I absolutely love using jarred salsa in recipes; it’s such a life hack.  Premium Green Mountain Gringo Salsa is my absolute favorite – their ingredients are natural and fresh, it feels like I went out to pick the veggies myself, to be honest. I’m all about simple, non-GMO ingredients, and their blend of tomatoes, onions, and peppers is pulled together with a bit of ACV and sea salt.  If I can find it in my small town grocery store, I bet you can find it in yours!

This would make the perfect accompaniment to your spring table or Easter Brunch!

Let’s get to it!

Chorizo & Salsa Egg Bake

WHAT YOU’LL NEED (measurements below):

Eggs

Chorizo

A jar of salsa – I love Green Mountain Gringo 

Sweet potatoes

Cheese (for Whole30/ Paleo omit cheese)

(note: I’m assuming you have olive or avocado oil, salt, and pepper)

Salsa Infused Easy Egg Bake

WHAT YOU’LL DO:

Begin by roasting your sweet potatoes. You can certainly use leftovers or do this the night before. To roast, heat your oven to 400 degrees. Wash, peel and chop your sweet potatoes into small 1/2 inch cubes. Toss them in 1 teaspoon of oil and 1/2 teaspoon of salt. Roast for 22-25 minutes until they are soft and slightly browned.

Next, heat a pan or skillet over medium heat. Add a teaspoon of oil and heat in the pan. Add the chorizo and cook thoroughly for about 8 minutes. Spoon the chorizo onto a paper towel set on a plate to absorb some grease.

Allow the sweet potatoes and chorizo to cool slightly while cracking all of the eggs into a bowl and whisking vigorously for about 1 minute with a fork. Grate your cheese. Add the sweet potatoes, chorizo, remaining 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 1/2 cup of cheese into the whisked eggs and stir. Pour mixture into a casserole dish lightly greased with the remaining teaspoon of oil. Spoon half of the jar of salsa randomly into the dish and swirl in. Cover the casserole dish with foil. Place it into the oven and remove foil when 40 minutes have passed. Cook for an additional 10 minutes, remove from the oven and add the remaining 1/2 cup of cheese. Place back into the oven for 8 minutes or until the cheese is golden and bubbly. Enjoy!

Southwest Chorizo Egg Bake

xoxx,

Miss AK

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5 Ingredient Chorizo Salsa Breakfast Bake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 12 eggs
  • 1 lb ground chorizo
  • ½ jar of salsa
  • 4 cups roasted sweet potatoes - about 2-3 medium sweet potatoes
  • 1 cup grated Manchego cheese (for Whole30/ Paleo omit cheese)
  • 3 tsp olive or avocado oil, divided
  • 1 tsp salt divided
  • ½ tsp pepper
Instructions
  1. Begin by roasting your sweet potatoes. You can certainly use leftovers or do this the night before. To roast, heat your oven to 400 degrees. Wash, peel and chop your sweet potatoes into small ½ inch cubes. Toss them in 1 teaspoon of oil and ½ teaspoon of salt. Roast for 22-25 minutes until they are soft and slightly browned.
  2. Next, heat a pan or skillet over medium heat. Add a teaspoon of oil and heat in the pan. Add the chorizo and cook thoroughly for about 8 minutes. Spoon the chorizo onto a paper towel set on a plate to absorb some grease.
  3. Allow the sweet potatoes and chorizo to cool slightly while cracking all of the eggs into a bowl and whisking vigorously for about 1 minute with a fork.
  4. Grate your cheese.
  5. Add the sweet potatoes, chorizo, remaining ½ teaspoon of salt, ½ teaspoon of pepper and ½ cup of cheese into the whisked eggs and stir. Pour mixture into a casserole dish lightly greased with the remaining teaspoon of oil. Spoon half of the jar of salsa randomly into the dish and swirl in. Cover the casserole dish with foil.
  6. Place it into the oven and remove foil when 40 minutes have passed. Cook for an additional 10 minutes, remove from the oven and add the remaining ½ cup of cheese. Place back into the oven for 8 minutes or until the cheese is golden and bubbly. Enjoy!

 

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5 Ingredient Chorizo & Salsa Egg Bake - with a Whole30 option!

6 Comments
  • jess larson | plays well with butter

    Reply

    you’re speaking to my soul with this one! chorizo & sweet potatoes? YES PLEASE. also, can we open a brunch restaurant together? i feel like we’d have the BEST time…#justsayin…
    jess larson | plays well with butter recently posted…croque monsieur paninisMy Profile

  • Ellie | Hungry by Nature

    Reply

    YES! I looove chorizo. And for some reason I only ever eat it at breakfast – so this is perfect for me! Already pinned 😉
    Ellie | Hungry by Nature recently posted…Sun Dried Tomato Crusted Chicken & Green Bean Sheet Pan DinnerMy Profile

  • Emily

    Reply

    WOW this looks so stuffed with so much goodness. I love brunch; it’s definitely my favorite meal. I haven’t made an egg casserole in way too long, but I should make one soon. That would also be really cool if you opened up a brunch joint some day.

  • Kelly @ Eat the Gains

    Reply

    You had me at 5 ingredients! I love going out to brunch, but I’m with you on I don’t have the budget to do that all the time. This looks perfect for an easy Sunday meal or even for meal prep to have all throughout the week. Also, I would so be down to open a brunch restaurant. I wanted to have my own food truck for the longest time!
    Kelly @ Eat the Gains recently posted…Baked Spicy Java WingsMy Profile

  • Jen

    Reply

    I’m allllll about brunch and breakfast bakes and super simple recipes! I must make this soon!

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