Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon avocado oil
  • 1 small onion (diced)
  • 1 red bell pepper (diced)
  • 1 poblano pepper (diced)
  • 1½ teaspoons Diamond Crystal kosher salt (divided)
  • 3 garlic cloves (minced)
  • 1 pound Mexican chorizo
  • 3 cups shredded white sweet potato (Hannah variety)
  • 1½ cups roasted tomatillo salsa
  • 12 large eggs
  • ¼ cup coconut milk (or your favorite non-dairy milk)
  • ¼ cup nutritional yeast
  • 1 teaspoon dried oregano
  • ¼ teaspoon Freshly ground black pepper
  • 2 Hass avocado (optional topping)
  • ¼ cup sliced scallions (optional topping)

Instruction

  • 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.
  • 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.
  • Throw in the minced garlic and sauté until fragrant, about 30 seconds.
  • Dump in the chorizo and use a spatula to break it up. Cook, stirring frequently, until the chorizo is nicely browned, about 5 minutes.
  • Take the pan off the heat and mix in the grated sweet potatoes and salsa. Stir to combine and set aside to cool slightly.
  • In a large bowl, whisk together the eggs, milk, nutritional yeast, oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.
  • 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.
  • Pour the egg mixture on top.
  • 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.
  • 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!