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Sweet Potato and Chorizo Egg Bake

Sweet Potato and Chorizo Egg Bake

With a Southwest kick, this egg bake is perfect for Christmas morning. Or the day after Christmas when you forget you still have guests to feed. 

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30 min
Prep Time
1 hr 30 min
Total Time


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 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

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, 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.

Nutrition (1 serving)

310 Calories
21 Fat (g)
240 Cholesterol (mg)
580 Sodium (mg)
12 Carbohydrates (g)
1 Dietary Fiber
18 Protein (g)
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