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Export 14 ingredients for grocery delivery
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!