Turkey Chorizo Breakfast Casserole with Eggs
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!
Servings: 4 Servings
Calories: 325kcal
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
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