Healthy Chorizo and Eggs Casserole Recipe
This healthy Chorizo and Egg Casserole is a clean version of a popular Mexican breakfast recipe. You can easily make breakfast tacos, breakfast burritos, or breakfast nachos from this easy chorizo and eggs recipe right in your Instant Pot! Turkey chorizo is a lighter version of the traditional Mexican chorizo.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Turkey Chorizo Recipe
- 1 lb. ground turkey
- 1 tsp onion powder
- 1 tsp garlic salt
- 4 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 tbsp oregano
- 1 tsp pepper
- 2 tsp paprika
- 1/4 tsp cinnamon
- 1 tsp crushed red pepper flakes
- 1 tbsp fennel seed
- 1/4 cup apple cider vinegar
Chorizo and Eggs Casserole
- 1/2 lb. turkey chorizo homemade
- 8 eggs
- 1/4 cup unsweetened almond milk
- 1/2 tsp pepper
- 1 red bell pepper chopped
- 1 zucchini chopped
Turkey Chorizo Recipe
In a large bowl mix together all the ingredients together. Mix seasoning into the ground turkey well using either your hands or a stiff utensil.
Next cover the chorizo and transfer it to an air tight container or plastic storage bag.
Place the chorizo in the refrigerator overnight to allow the flavors to meld. It will last in the fridge uncooked for 2-3 days. You can also split the chorizo into 1/2 pounds and freeze until ready to use.
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.
In a bowl, whisk together the eggs, almond milk, pepper, and salt to taste. Set aside until ready to use.
Turn the Instant Pot to saute. When the Instant Pot hot brown the chorizo, bell pepper, and zucchini for 2-3 minutes. This step is optional but will keep the chorizo from cooking in clumps.
Turn off the Instant Pot and transfer the browned chorizo and vegetables to a greased round oven safe dish that fits inside the Instant Pot.
Pour the eggs over the chorizo and vegetables.
Add 1 cup of water to the Instant Pot insert. Place a trivet at the bottom of the Instant Pot and then place the chorizo and eggs dish on top of the trivet.
Close the lid and turn the pressure valve to sealing. Cook on high pressure using the "manual" or "pressure cook" setting for 20 minutes. Let the pressure release naturally.
Remove the chorizo and eggs from the Instant Pot. Serve hot topped with melted cheese.
In a bowl whisk together the eggs, almond milk, pepper, and salt to taste. Set aside until ready to use.
Heat a large skillet on the stove on high heat.
When the skillet is hot brown the chorizo, bell pepper, and zucchini. Cook the turkey chorizo all the way through.
Reduce the heat to medium. Pour the eggs over the chorizo and vegetables. Mix it in.
Continue to mix and break it apart until you have scrambled eggs. Then remove from heat.
Serve hot, topped with melted cheese.
Note: You can cook the chorizo right after mixing it, but the flavor won't be as strong.
Serves: 4-6 | Serving Size: 1 cup Weight Watchers | 1 Freestyle Smart Point (4 Servings)
21 Day Fix Container Counts: Chorizo by itself is 1R for 3/4 Cup | Casserole is 1 1/4 R, 1/2 G per serving
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