Quite often in my adult life, I have found the need for an egg-dish recipe large enough for a group: Christmas morning, a bridal shower, moms’ group, office breakfast, and Father’s Day brunch to name a few. Not to mention for those mornings when you need something handheld to take with you to work or school—slabs of the frittata are perfect between a toasted English muffin.
Chorizo can be pretty spicy, so to keep it kid friendly, we’re not using a ton here. You could use some cooked and crumbled bacon or breakfast sausage in its place for something more mild.
Pepper + Chorizo Breakfast Bake
Ingredients
- 2 tablespoons sour cream
- 1/2 cup (120 ml) whole milk
- Dash of hot sauce + more for serving
- Salt and pepper
- 1 tablespoon olive oil
- 2 cups (260 grams) peeled, chopped sweet potato (1 medium)
- 1/2 an onion, chopped
- Salt and pepper
- 6 ounces (170 grams) chorizo
- 1 bell pepper, chopped small
- 4 ounces (113 grams) baby kale or spinach, chopped
- Handful of cherry tomatoes, chopped
- 2 cups (227 grams) shredded pepper jack cheese, optional
- Cilantro
- Avocado
Instructions
- 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 350°F / 180°C and grease a 12-inch / 30 cm ovenproof skillet or an 8-by-11-inch (roughly 2-quart / 20-by-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 375°F / 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.
Notes
Recipe reprinted with permission from Around Our Table by Sara Forte (Hardie Grant Publishing, 2024).