Eat Evolved

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You are what you eat. Eat what you've evolved to eat.

Chorizo and sweet potato breakfast casserole

June 17th, 2012 at 20:10

One of my major difficulties in sticking with the Whole30 in the past was breakfast. I’ve always had the thought that breakfast should include cheese of some sort. Going dairy-free for breakfast is harder than any other meal. Eggs and cheese is a perfect combination. What a sad life it is without them.

Turns out I just wasn’t creative enough. This time, I was prepared. I spent a couple of weeks before I started poring through all of my favorite paleo recipe sites, putting every recipe that sounded remotely good into Pinterest so I could access them later. One that I found that sounded good was Everyday Paleo’s Southwestern Frittata. And really, the only way I could improve upon it was to make it more southwestern, by replacing the ground beef with homemade chorizo.

To make the chorizo, put two pounds of ground pork into a bowl. Add a tablespoon and a half of smoked sea salt; a tablespoon of ancho chile powder; a half-tablespoon each of paprika, chipotle chile powder, and minced garlic; and a half-teaspoon each of dried oregano, ground coriander, black pepper, and cumin. Mix it thoroughly with your hands. Add a tablespoon and a half of red wine vinegar, mix with your hands again until the meat is a uniform texture, and refrigerate for an hour.

While your chorizo is chilling, chop your jalapeños and onions, and shred your peeled sweet potatoes. Grease your baking dish with bacon grease. For the record, I doubled the recipe and it fit perfectly in a 13×9-inch casserole dish. I just had to bake it a bit longer.

Other than replacing the ground beef with chorizo, I followed the Everyday Paleo recipe exactly. And I cannot wait to have some of it tomorrow morning.

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