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
1/2 tsp pepper
Instructions
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!