Mexican Breakfast Casserole

Step 1

Heat oven to 400°F with the rack in the middle. While the oven is warming up, heat a large 12-inch skillet over medium heat. Swirl in the avocado oil when the pan is hot.

Step 2

Add the onion, bell pepper, and poblano pepper. Sprinkle ½ teaspoon kosher salt on the vegetables and cook for about 5 minutes, stirring frequently until slightly softened.

Step 3

Throw in the minced garlic and sauté until fragrant, about 30 seconds.

Step 4

Dump in the chorizo and use a spatula to break it up. Cook, stirring frequently, until the chorizo is nicely browned, about 5 minutes.

Step 5

Take the pan off the heat and mix in the grated sweet potatoes and salsa. Stir to combine and set aside to cool slightly.

Step 6

In a large bowl, whisk together the eggs, milk, nutritional yeast, oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.

Step 7

Grease a 9-inch x 13-inch casserole pan with avocado oil spray. Transfer the cooked chorizo and vegetables to the pan and spread the contents evenly.

Step 8

Pour the egg mixture on top.

Step 9

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.

Step 10

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!