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! Instant Pot and Stovetop directions included.

Course Breakfast

Cuisine Mexican

Keyword breakfast casserole, chorizo, healthy

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings Servings

Calories 325kcal

Author Becca Ludlum

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 cumin
1 tbsp ground coriander
1 tbsp oregano
1 tsp pepper
2 tsp paprika
¼ tsp cinnamon
1 tsp red pepper flakes crushed
1 tbsp fennel seed
¼ cup apple cider vinegar

Chorizo and Eggs Casserole

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

Instructions

Turkey Chorizo Recipe

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 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.
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.
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 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 marinade for up to 3 days
Whisk eggs and almond together in a bowl and set aside.
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.
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

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 | 0 Blue Plan Point | 5 Green Plan Points |0 Purple Plan Point

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

Nutrition