Here’s a chorizo and hash brown breakfast casserole – it’s a Whole30 breakfast recipe that’s filling, savory, and big on flavor. With hash browns, spicy chorizo, onions and eggs all baked into one dish, this is one of my favorite make-ahead breakfast recipes! The secret is the frozen hashbrowns — it makes this hashbrown and chorizo breakfast bake come together so quickly.
the inspiration behind this hashbrown and chorizo breakfast bake
In general, I hate meal planning. I really dislike being forced to eat the same thing every day – by day 4, I’m so over it, and really more likely to go crazy and spend money I don’t need to spend on a meal out because I resent what I made. I’m super mature like that… sabotaging my own meal prepping. I do like to make ahead breakfasts though, and in order for me to not bore myself – it has to be actually delicious and keep its flavors big as the days go on. When I found this sausage/potato breakfast casserole on 40 Aprons, I knew it would be good – I played with it and adapted it to be this recipe, to lean into chorizo because I love spicy chorizo.
how to make a hashbrown and chorizo breakfast bake
this recipe is super intuitive and easy to make. using frozen hashbrowns, you don’t even have to defrost them. line a baking dish with the frozen hashbrowns while you sautee up the chorizo. add in the onions, then arrowroot power, then milk, to make the creamy chorizo sauce. simulatenously, beat a dozen eggs. pour the chorizo/onion mixture over the hashbrowns, then pour the eggs all over. bake in the oven, then you got it.
This hashbrown and chorizo breakfast bake hits the mark – it stays flavorful for days, and is something I actually look forward to eating. It’s the best kind of meal prep – a breakfast meal prep that is delicious and flavorful. You can even eat this for dinner!Print
Here’s a chorizo and hash brown breakfast casserole – it’s a Whole30 breakfast recipe that’s filling, savory, and big on flavor.
- 1 lb of chorizo
- 2 tablespoons arrowroot powder
- 1 13.5-ounce can coconut milk or 1.5 cups of regular milk
- salt and pepper
- 1– pound package shredded hash brown potatoes
- 1 small onion, sliced into rounds
- 12 eggs
- nonstick spray
Preheat oven to 350°F. Spray or grease a 3-quart baking dish with baking spray.
Cook chorizo in a skillet over medium-high heat until brown, breaking into small pieces with a spoon or spatula, about 5 minutes. Add in the onion and cook to soften the onions.
Sprinkle arrowroot over sausage, stirring to coat, then add in 1 1/2 cups milk or coconut milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 3-5 minutes. Add plenty of fresh black pepper.
In a medium bowl, whisk eggs and add remaining milk, salt, and pepper.
In a baking dish, spread hashbrowns evenly, and sprinkle with a pinch of salt. Top with the onion/chorizo mixture, then egg mixture.
Bake 45-50 minutes, and serve.
Keywords: Paleo, Whole30, keto, breakfast, healthy breakfast