Southwest Chorizo Breakfast Casserole (Paleo, GF + Dairy-Free

• Gluten free
• Paleo

• Meat

  • 1 lb Chorizo, ground

• Produce

  • 1 Bell pepper
  • 1/2 Onion
  • 2 Plantains

• Refrigerated

  • 11 Eggs

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1 pinch Salt + pepper

Found on realsimplegood.com

Description

Directions

• Preheat oven to 375 degrees fahrenheit, and grease a 9x13 baking pan with oil.
• In a large skillet over medium heat, add chorizo to cook. Break it up into small pieces and cook, stirring occasionally, until browned and crispy on the edges, about 8-10 minutes.
• While the chorizo is cooking, cut up the plantains, bell pepper, and onion.
• When the chorizo is finished, remove it from the pan and place on plate for later.
• To the same pan add the plantains, bell pepper and onion. Cook, stirring occasionally for about 5 minutes, until the onions and bell pepper begin to soften. Remove from heat.
• In a medium bowl, whisk eggs, salt and pepper together until frothy.
• Now, put everything in the baking pan. First add the plantains, bell pepper, and onion in a layer at the bo om. Top with a layer of chorizo and then top it all with the eggs.
• Place in the oven to cook for 30 minutes. When eggs are cooked, remove from oven and serve topped with sliced avocado and salsa.