Mexican Breakfast Casserole

8 standard portions

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Ingredients

• 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)

Method

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.
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.
3. Throw in the minced garlic and sauté until fragrant, about 30 seconds.
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.
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.
6. In a large bowl, whisk together the eggs, milk, nutritional yeast, oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.
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.
8. Pour the egg mixture on top.
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.
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!