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…
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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Ingredients
- 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
Instructions
- 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
- Enjoy!