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Pepper and Chorizo Breakfast Bake - Recipe by Sara Forte

Name: Pepper and Chorizo Breakfast Bake - Recipe by Sara Forte
Ingredients: 10 large eggs, room temperature; 2 Tbs sour cream; 1/2 cup whole milk; Dash of hot sauce + more for serving; Salt and pepper; 1 Tbs olive oil; 2 cups peeled, chopped sweet potato (1 medium); 1/2 onion, chopped; Salt and pepper; 170 g chorizo; 1 bell pepper, chopped small; 113 g baby kale or spinach, chopped; Handful of cherry tomatoes, chopped; 227 g shredded pepper Jack cheese, optional; Cilantro; Avocado

Serves: 6

Ingredients

10 large eggs, room temperature
2 Tbs sour cream
1/2 cup whole milk
Dash of hot sauce + more for serving
Salt and pepper
1 Tbs olive oil
2 cups peeled, chopped sweet potato (1 medium)
1/2 onion, chopped
Salt and pepper
170 g chorizo
1 bell pepper, chopped small
113 g baby kale or spinach, chopped
Handful of cherry tomatoes, chopped
227 g shredded pepper Jack cheese, optional

Cilantro
Avocado

Method

In a large mixing bowl, whisk up the eggs, sour cream, milk, hot sauce and a few big pinches of salt and pepper. Set aside.

Preheat the oven to 180 C and grease a 30 cm ovenproof skillet or a 20 cm x 28 cm baking dish.

In your skillet, heat the oil over medium heat. Add the sweet potatoes, onions and a pinch of salt and pepper and sauté. Cover and cook about 10 minutes until just tender. Add the chorizo, breaking it up with your cooking utensil and bell pepper and sauté again until tender. Add a bit more oil if the pan looks dry.

Add the greens and tomatoes and stir a few times to wilt. If you are baking it in this same skillet, sprinkle half of the cheese on top of the vegetables, pour the egg mixture on top, then finish with the remaining cheese. Alternatively, transfer it all to your prepared baking dish.

Cover the pan and bake for 20 minutes. Turn the heat up to 190 C, uncover and bake for another 15 to 20 minutes until just set and the top is golden. Let it rest for 10 minutes before cutting.

Serve slices with fresh herbs and avocado.

CHANGE IT UP:

Dairy-free: Use a plain, non-dairy creamer in place of the milk and skip the sour cream and cheese. Serve it with some chunky guacamole.

Vegetarian: I can find the vegan alternative of chorizo in most markets, so this is easy to keep vegetarian.

MAKE AHEAD:

Sauté your veggies and whisk up your egg-and-milk/cream mixture up to a vance. Wait to combine until you are ready to bake.