Tag Archives: chorizo

Chorizo Breakfast Twice Baked Sweet Potatoes (Paleo, Whole30)

These Chorizo Breakfast Twice Baked Sweet Potatoes are not only fun and delicious to eat, but easy to make as well. Topped with runny eggs and avocado lime sauce, they’ll be your new favorite Whole30 breakfast.

While I love a super simple breakfast with just bacon and eggs on busy mornings, I do like to switch it up once in a while with dishes that take a bit more time and love in the kitchen. I don’t do it often, but adding starches like sweet potatoes to my breakfast makes it so comforting, and they are totally worth the extra effort with how delicious they turn out!

Chorizo Breakfast Twice Baked Sweet Potatoes Recipe

These Chorizo Breakfast Twice Baked Sweet Potatoes are one of those recipes and I just adore the flavor combo. Sweet potatoes are baked until soft and mashed with cooked chorizo, and the whole thing is baked again topped with an egg. I also like to drizzle each potato half with a creamy and tangy avocado lime sauce, and this with the spicy chorizo, sweetness of the sweet potatoes, and the creaminess of the runny eggs is just perfection in one bite.

Prep It A Day Ahead

While these breakfast twice baked sweet potatoes do take a bit of baking time, you can definitely prepare them the day before so you can sleep in in the morning. Just follow all the steps and stop before you have to crack the eggs into the sweet potatoes. You can keep the prepared sweet potato halves and the avocado lime sauce in the refrigerator until the morning, when you’ll complete the recipe by baking everything the 2nd time.

The taste will still be fantastic and the sauce color will stay vibrant from the addition of the lime juice. And the best part? You only have to spend 15 minutes on cooking on the day you serve them. So perfect, especially if you are hosting a weekend brunch for a group, like on Mother’s Day or Easter!

Chorizo Breakfast Twice Baked Sweet Potatoes (Paleo, Whole30)

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 20 minutes

Servings servings

Calories 359kcal

Ingredients

4 sweet potatoes medium to large
2 tbsp avocado oil or coconut oil
1/2 cup chopped onions
2 garlic cloves minced
1 lb chorizo (sugar and nitrate free) removed from casing
8 eggs
Salt and pepper to taste

Avocado Lime Sauce

1 ripe avocado
1/4 cup packed cilantro
1/4 cup lime juice
1/4 cup water or more, if needed

Instructions

Preheat oven to 400 degrees F.
Wash and scrub the sweet potatoes, and cut them in half lengthwise.
Use 1 tbsp of avocado oil to coat the potato halves and place them on a baking sheet.
Bake for 40-45 minutes until tender.
While the sweet potatoes are baking, heat 1 tbsp of avocado oil in a skillet over medium high heat.
Add onion and garlic and sauté for 5 minutes until soft and fragrant.
Add chorizo, and cook stirring for 10 minutes while breaking it up. Remove from heat when the chorizo is cooked through.
Add all ingredients for the avocado lime sauce in a blender and blend until smooth and creamy. Add more water if you prefer a thinner consistency, and set aside.
Remove the sweet potatoes from the oven and scoop out the flesh from the skin into a large bowl (I like to use a grapefruit spoon).
Mash the sweet potato flesh with a fork.
Add the chorizo mixture, and stir together.
Evenly divide the mixture into the sweet potato skins, and make a well in the center.
Carefully crack an egg into each well and season with salt and pepper.
Place back in the oven and bake for 15 minutes.
Serve drizzled with avocado lime sauce.

Notes

Prep it the day before:

If you’d like, you can complete up to step 12 the day before, and keep everything in the refrigerator until you are ready to finish the rest of the steps the next day. This cuts down on cooking down to just 15 minutes on the day you are serving these!

Nutrition

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Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)

Breakfast couldn’t be easier and tastier with these paleo and Whole30 Chorizo and Butternut Squash Baked Eggs. They are perfect for a holiday brunch!

It’s been a long time since I posted a baked eggs or a frittata recipe (by the way… what the heck is the difference between the two??). That’s because I prefer my eggs sunny side up with the yolk drippy and runny.

However, baked eggs are great for a group or if you want to make them ahead of time to eat on busy mornings. And, I must say, that the flavors of chorizo and butternut squash together just might have changed my mind about them!

Chorizo and Butternut Squash Baked Eggs Recipe

The combination of chorizo and butternut squash is my new favorite recent discovery. There’s something so addicting about the spicy, salty chorizo with the subtly sweet and soft butternut squash. And when they are baked together with eggs, spinach, onion, and spices, there’s honestly nothing better. I’m honestly drooling just writing about it!

Make Up To 2 Days Ahead!

While you can make the whole thing, freeze the leftover slices, then defrost them when you want to eat them, you can also make part the recipe components ahead of time and finish cooking them the morning that you want to eat them. I recommend the latter if you want freshly baked, best tasting eggs for a get-together or a holiday brunch to save on time and effort when you have so many other things happening.

All you have to do is cook the ingredients ahead of time, all the way through adding spinach, and then refrigerator them before adding the eggs the next day and baking the whole thing together. You can do this up to 2 days ahead of time to get the hardest part of the recipe out of the way!

Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)

Breakfast couldn't be easier and tastier with these paleo and Whole30 Chorizo and Butternut Squash Baked Eggs. They are perfect for a holiday brunch!

Servings servings

Calories 338kcal

Author Jean Choi

Ingredients

1 tbsp coconut oil
1/2 medium onion diced
3 garlic cloves minced
3 1/2 cups butternut squash cubes 1/2 inch
1/2 tsp sea salt
1/4 tsp ground black pepper
8 oz chorizo removed from casing
4 oz spinach
6 eggs
1/2 cup full-fat coconut milk

Instructions

Click here for the full recipe.

Nutrition

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Chorizo Burger with Cucumber Slaw

Will it ever stop raining? Probably not. People in the Bay Area were freaking the eff out this past week about a rainstorm we had. Seriously. Like schools and offices closed. I’m an east coast girl and I’ve never seen such a reaction to rain before. It makes sense, I guess, because some areas did actually flood. Good thing we live on top of a hill.

I had no desire to go food shopping for the past few days since I didn’t feel like dealing with the gross weather, but my laziness forced me to get creative in the kitchen. Sometimes putting random crap together creates an awesome combination. It’s how I came up with this chorizo burger with a refreshing cucumber topping.

I don’t love chorizo on its own because the flavor is just a bit too strong, but it tastes amazing mixed in with ground beef. Also, if you happen to overcook the burger, the juiciness of the chorizo balances it out so it doesn’t taste dried out. Win/win.

I cooked these on a stove top, but I think they’ll be really great on the grill. We bought a small grill recently, which I’m super excited to start using. We just haven’t gotten around to purchasing a propane tank for it. Apparently, that’s important. Once again, I blame the rain. Hopefully it’ll happen this weekend.
This is such a quick, easy, and delicious recipe and I was so excited it turned out so well. The refreshing cucumber slaw nicely balances out the spicy flavor of the chorizo . Enjoy with a delicious side like potato chips or roasted carrots!

CHORIZO BURGER WITH CUCUMBER SLAW

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

FOR THE CUCUMBER SLAW

1/2 lb cucumbers
1/2 small onion, thinly sliced
1 tsp olive oil
2 tbsp apple cider vinegar
Salt & pepper, to taste

FOR THE BURGER

1 lb grass-fed ground beef
1/2 lb chorizo, out of its casing
1/4 medium onion, diced
3 garlic cloves minced
2 tbsp butter
3 tbsp Paleo mayonnaise

Instructions

FOR THE CUCUMBER SLAW

Slice the cucumbers as thinly as you can.
In a bowl, combine all ingredients for the slaw until well mixed.
Cover, and let sit in the fridge for at least 20 minutes.

FOR THE BURGER

Crumble or chop the chorizo as finely as you can.
In a large bowl, combine ground beef, chorizo, diced onion, and garlic cloves.
Mix well but don't overwork the meat.
Divide and shape the meat into 4 large patties, or 6 smallish patties (I made 6), 1/2 inch thick. With your thumb, make a small indent in the middle of each burger.
Preheat a heavy bottomed, non-stick pan to medium heat and melt the butter in it. Make sure it's heated fully!
Working in batches if necessary, add the patties to the pan cooking 5 minutes on one side, and then 4 minutes on the other for a medium rare burger.
Once cooked, top each burger with 1/2 tbsp of mayonnaise then top with the cucumber slaw.
Plate and serve!

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