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Chorizo Sweet Potato Egg Bake
Melissa Hart

Chorizo Sweet Potato Egg Bake

Spicy chorizo does the seasoning work for a pan of sweet potatoes and eggs, and the contrast is better than another bland hash brown bake. Roast the potatoes before the eggs go in. Their browned corners are what keep the casserole from tasting soft all the way through.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs sweet potatoes peeled and cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 12 oz fresh pork chorizo casings removed
  • 1 red bell pepper diced
  • 10 large eggs
  • 1/2 cup whole milk
  • 1 1/2 cups shredded pepper Jack cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 425°F and grease a 9-by-13-inch baking dish.
  2. Toss the sweet potatoes with the olive oil, salt and pepper in the dish and roast for 20 minutes, stirring once.
  3. Brown the chorizo and bell pepper in a skillet over medium-high heat for 7 to 9 minutes, breaking up the meat, until the chorizo reaches 160°F.
  4. Scatter the chorizo mixture and 1 cup pepper Jack over the roasted sweet potatoes.
  5. Whisk the eggs and milk until smooth and pour them evenly into the dish.
  6. Lower the oven to 375°F, add the remaining cheese and bake for 22 to 27 minutes, until the center reaches 160°F and no liquid egg remains.
  7. Rest for 10 minutes before slicing.