Turkey Chorizo and Eggs Breakfast Casserole

Love traditional Spanish Chorizo but don’t love how heavy it is? This Turkey Chorizo and Eggs recipe is so much lighter than the traditional recipe, and healthier! Instant Pot Chorizo and Eggs is an easy breakfast casserole recipe.

Healthy Chorizo and Eggs is all about the seasonings–there are a ton in this delicious recipe. This healthy Chorizo Breakfast Casserole can feed a crowd!

What is chorizo?

Chorizo is a very flavorful type of Mexican sausage that is a staple in the Southwest. It is usually made with pork, and is pretty fatty. Using turkey instead of pork sausage or ground pork saves calories and fat without sacrificing flavors.

Where’s the recipe?

I have readers from all levels of comfort and experience in the kitchen in my community, and I receive a lot of questions about how to cook recipes.

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.

If you’d like to skip over the detailed information about freezing, swapping ingredients, and diet information, just simply scroll to the bottom of the page, where you will find the easy printable Instant Pot Turkey Chorizo Breakfast Casserole recipe!

Ingredients for the Chorizo Mixture

Don’t let the length of the ingredients list scare you away from trying this amazing recipe. The list is made up primarily of spices, as Chorizo is a heavily flavored recipe.  

• Ground turkey: This is what gives the Chorizo its healthy label.
• Onion powder
• Garlic powder 
• Chili powder
• Cumin
• Coriander: This is the seed of a cilantro plant, it gives the same brightness as its leafy counterpart.  
• Oregano: I prefer Mexican oregano, but regular dried oregano works perfectly.   
• Black Pepper 
• Paprika: Smoked paprika adds a nice extra layer of flavor.  
• Cinnamon: That’s right–the cinnamon in this recipe is a little different, as it’s a savory recipe, but it fits perfectly.
• Red pepper flakes: You can leave this out if you are very sensitive to spice. 
• Fennel seed: A very popular ingredient in most sausages, fennel tastes like black licorice.   
• Apple cider vinegar: Grab the unfiltered kind so you get all the probiotics.  

Additional ingredients needed for the Breakfast Casserole

• Bell pepper: Low in calories and high in vitamin A, and C and the antioxidant carotenoids. 
• Zucchini: Nutrient rich, high in antioxidants, and can lower blood sugar this super squash is from the same family as a watermelon. 
• Eggs 
• Almond Milk: Be sure and grab unsweetened and plain. You can sub in cashew milk as well. 
• Salt and pepper to taste: I don’t salt my recipes heavily so that readers can add salt to their tastes and diet preferences.

How to make Turkey Chorizo

1. Add turkey, onion powder, garlic powder, chili powder, cumin, ground coriander, oregano, pepper, paprika, cinnamon, red pepper flakes, fennel seed, and apple cider vinegar to a large mixing bowl. Use your hands to combine ingredients. Cook immediately or let it marinate in the fridge for up to 3 days.
2. Lightly spray your Instant Pot with olive oil spray and set to Sauté. Once the pot is hot, add chorizo, bell peppers, and zucchini. Use a spatula to break apart any large pieces. Saute until completely cooked, stirring constantly, about 8-10 minutes.
3. Turn off your Instant Pot and transfer chorizo to a greased oven safe dish that fits inside your pot. Add eggs and almond milk, then whisk until well combined.
4. Cover the dish with foil.
5. Add 1 cup of water to your Instant Pot. Place your chorizo and egg dish on top of a trivet and carefully lower it into the pot.
6. Close and lock the lid and set the pressure knob to seal and select High Pressure, Pressure Cook and set the cook timer for 20 minutes. 
7. Let the pressure release naturally, which means don’t touch your Instant Pot sealing valve when the timer goes off.
8. Once the pressure valve drops (or 15 minutes goes by), remove the lid and serve.
9. You can enjoy this alone or serve on a whole wheat flour tortilla, corn tortilla or over sweet potato hash. 

Stovetop Instructions

1. Follow step 1 above.
2. Whisk eggs and almond together in a bowl and set aside. 
3. Place a skillet over medium heat and spray with nonstick cooking spray. Once the skillet is hot, add turkey, bell peppers, and zucchini. Use a spatula to break apart any large pieces of chorizo. Cook about 10 minutes until vegetables are soft and chorizo is cooked through.
4. Reduce the heat and pour the eggs over the chorizo and vegetables. Stir constantly until eggs are scrambled then remove from the heat.
5. Serve immediately. You can enjoy this alone or serve on a whole wheat flour tortilla, corn tortillas, or on top of sweet potato hash (linked above).

Alternatively, you can cook this casserole in the stove. Using a small baking dish, follow steps 1-4 above, but adding the ingredients into a dish and cooking at 350 degrees for about 20 minutes.

The flavors intensify if you let the meat mixture sit for a few hours, but it is not necessary. It’s great even when cooked immediately. 

Recipe Tips and FAQs

1. If you like heat, add in a jalapeno or two. 
2. If you don’t like zucchini or bell peppers, onions make a great substitute. When replacing vegetables, look for items with similar textures and cook times so they don’t become overcooked. 
3. Leftover chorizo lasts in the fridge for about a week, and freezes well for up to 2 months. 
4. While the chorizo recipe doubles very well, I don’t recommend trying to cook more eggs in the Instant Pot than is written for 4 servings. 
5. Looking for a little more? Garnish this dish with green onions and serve it with a side dish of refried beans or black beans.

Healthy Eating Plans

• Weight Watchers Points: For one serving, this chorizo and eggs casserole is just 0 2023 points | 0 Blue Plan Points | 5 Green Plan Points | 0 Purple Plan Points.
• 21 Day Fix:
  • For the entire 21 Day Fix breakfast casserole: 8 Red Containers, 2 Green Containers, and ¼ Teaspoon.
  • The serving size is ¼ of the recipe and counts as 2 Red containers and ½ Green Containers.
  • This recipe can easily be adapted to lower the red, or increase the green. Use ½ pound of the homemade chorizo, and 4 eggs to lower the count to 1 Red Container per serving, or ½ pound of chorizo with 8 eggs for 1 ½ red containers per serving.  
• 2B Mindset: Serve with extra veggies and an FFC for a complete lunch.

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Turkey Chorizo Breakfast Casserole with Eggs

Created by: Becca Ludlum

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Approximate Serving Size: about 1 1/2 cups

Servings 4 Servings

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This healthy Chorizo and Eggs Casserole is a spicy and flavorful turkey chorizo recipe. Eat this as a filling for tacos and burritos or turn it into a breakfast casserole! Instant Pot and Stovetop directions included.

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Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients 

Turkey Chorizo

• ▢ 1 lb. ground turkey
• ▢ 1 tsp onion powder
• ▢ 1 tsp garlic salt
• ▢ 4 tbsp chili powder
• ▢ 1 tbsp ground cumin
• ▢ 1 tbsp ground coriander
• ▢ 1 tbsp oregano
• ▢ 1 tsp black pepper
• ▢ 2 tsp paprika
• ▢ ¼ tsp cinnamon
• ▢ 1 tsp crushed red pepper crushed
• ▢ 1 tbsp fennel seeds
• ▢ ¼ cup apple cider vinegar

Chorizo and Eggs Casserole

• ▢ ½ lb. turkey chorizo homemade
• ▢ 1 bell pepper red, chopped
• ▢ 1 zucchini chopped
• ▢ 8 eggs
• ▢ ¼ cup almond milk unsweetened
• ▢ ½ tsp black pepper

Instructions

Turkey Chorizo Recipe

• Add turkey, onion powder, garlic salt, chili powder, cumin, ground coriander, oregano, pepper, paprika, cinnamon, red pepper flakes, fennel seed, and apple cider vinegar to a large mixing bowl. Use your hands to combine ingredients. 1 lb. ground turkey, 1 tsp onion powder, 1 tsp garlic salt, 4 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp oregano, 1 tsp black pepper, 2 tsp paprika, ¼ tsp cinnamon, 1 tsp crushed red pepper, 1 tbsp fennel seeds, ¼ cup apple cider vinegar
• Cook immediately or let marinade for up to 3 days.
• When ready to cook, defrost and brown in a skillet or in the Instant Pot. It is delicious with eggs or to make spicy spaghetti.

To make the casserole in the Instant Pot:

• Spray your Instant Pot with cooking spray and set to Saute. Once the pot is hot, add chorizo, bell peppers, and zucchini. Use a spatula to break apart any large pieces. Saute until completely cooked, stirring constantly, about 8-10 minutes. ½ lb. turkey chorizo, 1 bell pepper, 1 zucchini
• Turn off your Instant Pot and transfer chorizo mixture to a greased oven safe dish that fits inside your pot. Add eggs and almond milk and whisk until well combined. 8 eggs, ¼ cup almond milk
• Add 1 cup of water to your pot then place your trivet in the bottom. Place your chorizo and egg dish on top of the trivet.
• Close and lock the lid and set the pressure knob to seal and select Pressure Cook (high) and set the cook timer for 20 minutes.
• Let the pressure release naturally. Once the pressure valve drops remove the lid and serve immediately. You can enjoy this alone or serve on a whole wheat flour tortilla, corn tortilla or over sweet potato hash.

Stovetop:

• Add turkey, onion powder, garlic salt, chili powder, cumin, ground coriander, oregano, pepper, paprika, cinnamon, red pepper flakes, fennel seed, and apple cider vinegar to a large mixing bowl. Use your hands to combine ingredients. Cook immediately or let marinade for up to 3 days1 lb. ground turkey, 1 tsp onion powder, 1 tsp garlic salt, 4 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp oregano, 1 tsp black pepper, 2 tsp paprika, ¼ tsp cinnamon, 1 tsp crushed red pepper,1 tbsp fennel seeds, ¼ cup apple cider vinegar
• Whisk eggs and almond together in a bowl and set aside. 8 eggs , ¼ cup almond milk
• Spray a skillet with nonstick spray and heat over medium. Once hot, add turkey, bell peppers, and zucchini. Use a spatula to break apart any large pieces of chorizo. Cook about 10 minutes until vegetables are soft, and chorizo is cooked through. ½ lb. turkey chorizo, 1 bell pepper, 1 zucchini
• Reduce the heat and pour the eggs over the chorizo and vegetables. Stir constantly until eggs are scrambled then removed from the heat.
• Serve immediately. You can enjoy this alone or serve on a whole wheat flour tortilla, corn tortillas.

Video

Notes

 

• Weight Watchers Points: For one serving, this chorizo and eggs casserole is just 0 2023 points | 0 Blue Plan Points | 5 Green Plan Points | 0 Purple Plan Points.
• 21 Day Fix:
  • For the entire 21 Day Fix breakfast casserole: 8 Red Containers, 2 Green Containers, and ¼ Teaspoon.
  • The serving size is ¼ of the recipe and counts as 2 Red containers and ½ Green Containers.
  • This recipe can easily be adapted to lower the red, or increase the green. Use ½ pound of the homemade chorizo, and 4 eggs to lower the count to 1 Red Container per serving, or ½ pound of chorizo with 8 eggs for 1 ½ red containers per serving.  
• 2B Mindset: Serve with extra veggies and an FFC for a complete lunch.

Nutrition

Calories: 325kcal | Carbohydrates: 13g | Protein: 41g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 390mg | Sodium: 936mg | Potassium: 932mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4660IU | Vitamin C: 47mg | Calcium: 168mg | Iron: 6mg

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