Overnight Bacon, Egg & Chorizo Casserole

Dating someone who is on the Paleo Diet, I’ve started making a lot of different things that are Paleo-friendly. This one is, by far, one of my favorite breakfast casseroles, mostly because it doesn’t contain any kind of potato. I mean, I have nothing against potatoes - obviously - but I have been trying to limit the amount of starch in my diet. The Chorizo sausage really spices this dish up, but you can use any type of sausage you wish. This does make a 9-by-13-inch baking dish full, but it does heat up well the next day and tastes like it came fresh out of the oven. Another thing you could try is topping it with cheese. I decided against it since cheese is frowned upon in the Paleo world, but I’m sure it would be delicious.

1 - 10-oz. package Chorizo sausage, sliced
8-10 slices bacon, sliced
1/2 red onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 lb. fresh mushrooms, sliced
18 large eggs
1/2 tsp. sea salt
1/4 tsp. fresh ground pepper
1/2 tsp. paprika
1/2 tsp. chili powder

In a large skillet, brown the sausage and bacon. Using a slotted spoon, remove the meat from the skillet and transfer to a 9-by-13-inch baking pan. Sauté the onion, garlic, pepper and mushrooms in grease left over from meat for about 10 minutes. Pour into baking pan. In a large bowl, whisk eggs with remaining spices until frothy. Pour eggs over entire meat and vegetable mixture in baking pan. Cover and refrigerate overnight. In the morning, preheat oven to 350°. Bake casserole for 60 minutes or until browned on top and firm in the middle.


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