Turkey Chorizo and Eggs Breakfast Casserole

Turkey Chorizo and Eggs Breakfast Casserole

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.

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.

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 Point21 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

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

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