Hungry for a paleo breakfast recipe that’s a little different than the usual bacon and eggs? Well get ready to spice up your morning with this dish…
I made this recipe with my boys in mind. They’re coming home for the holidays, and of course they’ll be craving mom’s home cooking.
Try feeding twin 21-year-old boys and your hubby a “quick” breakfast. It doesn’t happen. By the time I sit down, the boys are asking for seconds.
Yes, I know they’re big boys and they can make breakfast for themselves, but since they live in different states now, I like to spoil them a little when they come home to momma. Plus they’re typical guys and liked to be waited on and I’m happy to play hostess.
This spicy paleo egg bake recipe was the perfect breakfast solution for my hungry hombres. I baked the sweet potato the day before so it was ready to go.
All I had to do was whisk the eggs, brown the chorizo and add a few other ingredients. The chili verde and coconut milk really makes the whole thing come together.
If you’re not a big chorizo fan, no worries. Just substitute it with ground sausage and this dish will be just as good!
I always talk about my hubby’s favorite recipes. He loved this one, but it is truly one of mine too! And of course it’s 100 percent paleo, as well as dairy and gluten-free.
I can’t wait to make it for the boys. Mostly because that means I can hang out with them while it cooks and they can tell mom all their college boy stories. Hmmm…not sure I really want to hear those. Maybe we’ll just watch a movie instead. :)
Enjoy peeps and let me know how you like it!
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- 3/4 lb browned chorizo (or you can substitute with regular ground sausage)
- 1 cup of diced red pepper
- 6 eggs, whisked and seasoned to taste with salt and pepper
- 1/2 cup green chili salsa (we used Trader Joe's Salsa Verde)
- 1/2 cup full-fat coconut milk (I use the Thai brand)
- 1 small pre-baked sweet potato, peeled and diced
- 6 generous servings
- Brown chorizo in a skillet
- Preheat oven to 350-degrees F
- Grease 8x8 baking pan (bottom and sides) with coconut oil to prevent sticking
- Dice the red pepper and sweet potato
- Place browned chorizo in baking pan and press down firmly to form the bottom "crust" for the egg mixture
- Next spread out the diced pepper and sweet potato on top of the chorizo layer
- Now combine whisked eggs, coconut milk and verde salsa in a bowl and stir
- Pour egg mixture into baking pan over the two previous layers
- Bake at 350 degrees 55-65 minutes, or until top is golden and eggs are cooked through. (Actual cooking time may vary depending on our oven)
- Cool a little bit, then slice and serve
- Top with avocado slices if desired
Do you have a nutrition information for this?
Not at this time Heather.
I plan to make this tomorrow for my son and save the leftovers for lunch!
Great idea! I have been know to do the same! :)
where do you find paleo chorizo? the one I found at the store lists oats/grains in the ingredient list…
Samantha, I live in Arizona and we have a local brand that has no additives. You might try Whole Foods or Sprouts if one is in your area, or an upper scale grocer.
I did not have cooked sweet potatoes on hand so I grated some raw ones and it turned out perfect!
tona, that’s a great idea! I so glad you enjoyed the recipe! Thanks for taking the time to comment. :)
Just made this … WOW … I loooooooove this.
Yay Linda! FYI, it freezes well if you want to have it on hand for a grab and go meal. :) thanks for your comment!
How long did you cook the sweet potato for? Like all the way? Thanks! Looks tasty!
Kathryn, hi! My sweet potatoes happened to be cooked all the way because I pretty much bake up a couple every week to have on hand for recipes. I’m sure you could get away with them being 1/2 way there for the recipe. :)
This is delish! We had this for Easter brunch! I’m a huge cheese-lover but have been eating semi-paleo with my bf who has been eating paleo for a while. I didn’t miss the cheese like I thought I would. It’s so moist and savory!
Hi Heather, thanks so much for stopping by to comment. I’m glad you liked the recipe. I love it for the same reason you do, you don’t miss the cheese! And I’m glad it’s bf approved. ;)
Hi there Trina. This recipe is my new favourite breakfast ever! Simply delicious. I do have one question – do you think it would freeze? I live on my own, so one dish lasts me nearly a week. However, I was wondering if I could freeze single servings? Thanks
This is one of my favorites as well. I haven’t frozen these but I think it would work fine. Next time freeze a couple of slices and thaw them the next day to see how they are. Eggs are always a little different (texture) once frozen in my opinion, but the flavors are so good in the recipe I think it would be good. Let me know how it goes and thanks for commenting! :)
Making this for the second time this morning. I added broccoli and shallots today!
Felicia, that sounds awesome! What a great idea. :)
Not a diet…a lifestyle!
I have no patience and usually give a diet a week, lol! If I don’t see a difference after a week ill eat some cheese!
Dena, your friend Ariel is right. Give Paleo 30 days and it can be life changing. With this recipe I added coconut milk to the eggs to make them more creamy. Also topped with avocado, you won’t miss the cheese. Paleo does require cooking, because you’re eating real food. It’s a different mind set in how you prepare meals. Give this recipe a try. It’s yummy! :)
This looks like a lot of work though…..
Paleo is THE WAY!
My friend Ariel Garcia Nevitt just recently told me about paleo diet . I’m afraid I’d miss my cheese and hummus but this looks good. I may have to give it a try.
Yuummm! That’s what you had at work the other day!