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Sweet Potato and Chorizo Egg Bake
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2 tablespoons Land O Lakes® Butter with Canola Oil

1 medium (2 cups) sweet potato, peeled, cubed 1/2 inch

1/2 teaspoon pepper

1/2 teaspoon salt

1 medium (1 cup) red bell pepper, diced

1 small (1/2 cup) red onion, diced

1 jalapeño chile pepper, seeded, finely diced

12 large Land O Lakes® Eggs

1 cup Land O Lakes® Half & Half

1 pound ground chorizo sausage, cooked, crumbled, drained

6 ounces (1 1/2 cups) shredded Cheddar cheese

2 tablespoons chopped fresh cilantro

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Place Butter with Canola Oil into 13x9-inch baking dish. Place into oven until melted; swirl to coat baking dish. Add sweet potato. Sprinkle with pepper and salt; toss to coat. Bake 15 minutes.

  3. STEP 3

    Remove baking dish from oven. Add bell pepper, red onion and jalapeño; toss to coat with butter. Return to oven; bake 15 minutes.

  4. STEP 4

    Combine eggs and half & half in large bowl; whisk until blended. Remove baking dish from oven; sprinkle vegetables with chorizo. Pour egg mixture over top. Sprinkle with cheese. Bake 20-25 minutes or until puffy and knife inserted into center comes out clean. Let stand 10 minutes before cutting. Sprinkle with cilantro before serving.

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