There is nothing more peaceful to me than sipping coffee on a Sunday morning while baking a hearty breakfast casserole like this Chorizo and Spiralized Sweet Potato Breakfast Casserole. The aroma fills the house and draws the family out of bed with the familiar question: what’s for breakfast?
This casserole is especially useful because the leftovers make breakfasts for several mornings. It reheats well, so you can portion and warm slices quickly on busy mornings. The recipe is simple to assemble but packed with bold flavors: savory, slightly smoky chorizo paired with the mild sweetness and tender texture of spiralized sweet potatoes. A light custard of eggs and cream binds it all together for a satisfying, make-ahead dish.
If you want to keep the casserole Whole30-compliant or dairy-free, simply omit the cheese and use a neutral, thicker dairy-free creamer instead of heavy cream. I recommend a neutral creamer (for example, Nutpods Original) because it provides the right consistency without an overpowering flavor. Avoid watery almond milks or strongly flavored coconut milk if you want a smooth, balanced custard.
Looking for more breakfast recipes? Try these!
Sausage McMuffin Egg Bake
Broccoli Cheddar Egg Bites
Copycat Starbucks Pesto & Ciabatta Egg Bake
Croque Monsieur Breakfast Casserole
Chorizo and Spiralized Sweet Potato Breakfast Casserole
Ingredients
- 1 pound chorizo, casings removed
- 2 cups spiralized sweet potato
- 8 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream (or a neutral, thicker dairy-free creamer)
- 1/4 cup shredded Mexican blend cheese (optional; omit for Whole30 or dairy-free)
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray or grease it lightly with oil.
- Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until fully cooked through, about 8 minutes. Remove from heat and set aside. Drain off all but 1–2 tablespoons of the rendered fat.
- In a large bowl, whisk the eggs, salt, pepper, and cream together until well combined and slightly frothy.
- Spread the spiralized sweet potatoes in an even layer across the bottom of the prepared baking dish. Distribute the cooked chorizo and any reserved fat evenly over the potatoes. Pour the egg mixture over the top, gently shaking or tapping the dish so the custard settles through the potatoes and meat. Sprinkle the shredded cheese over the top if using.
- Bake until the eggs are just set and the top is lightly golden, about 20 minutes. Let cool for a few minutes before slicing.
Nutrition
Calories: 453 kcal, Carbohydrates: 10 g, Protein: 22 g, Fat: 35 g, Saturated Fat: 16 g, Sodium: 540 mg, Fiber: 1 g, Sugar: 3 g
Vitamin A: 7342 IU, Potassium: 265 mg, Calcium: 120 mg, Iron: 3 mg
Nutrition information is automatically calculated and should be used as an approximation.
Tips and Variations
- Make it Whole30 or dairy-free: omit the cheese and use a neutral dairy-free creamer in place of heavy cream.
- Substitutions: ground turkey or breakfast sausage can replace chorizo for a milder flavor. If using a different sausage, adjust salt to taste.
- Make-ahead: assemble the casserole the night before, cover, and refrigerate. Bake in the morning (you may need to add a few extra minutes if cold from the fridge).
- Storage and reheating: refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes, or in a 350°F oven for 8–10 minutes until warmed through.
- Serving suggestions: garnish with fresh cilantro, sliced avocado, or a dollop of salsa for brightness. Serve with coffee or a light green salad for a more substantial brunch.
Additional Info
Author: Alex Snodgrass
Course: Breakfast
Servings: 6
Calories: 453
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