Turkey Chorizo Breakfast Casserole with Eggs

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