Robin Rhine McDonald
Chorizo Kale Egg Bake
What can I say? When you're half Mexican, a foodie, and a health fanatic all in one, you come up with recipes like this... and you'll be glad I did!
This egg bake is packed with nutrients, it's delicious, packed with veggies and protein, AND it only requires SIX ingredients to make.
I made this on Sunday, and it has lasted as a lunch for 2-3 people for four days. I like it cold or hot. It was so nice having it already made for a quick and delicious meal!
All you need for this recipe is:
1 lb of chorizo (I used humanely raised pork from Beeler's Pure Pork)
1 med organic sweet potato, grated
1 small organic broccoli head of florets
1/2 bunch of organic kale, shredded
1 cup of organic grass fed cheese (optional)
12 pasture raised eggs
1 tsp of grass fed butter or coconut oil
Here's how to make it:
Set your oven to 350F. Grease a 9x13 casserole dish with the butter or coconut oil.
Start by cooking your chorizo in a pan until its cooked through
While the chorizo is cooking, chop up your broccoli and add it to a separate pan. Cook until it is bright green and slightly tender.
Once the chorizo and broccoli are done, you can add them to a large mixing bowl.
Shred your kale and grate your sweet potato. Add to the bowl, along with the cheese if you're using it, with the chorizo and broccoli and toss to mix. Once mixed, pour into the baking dish.
Whisk the 12 eggs in a separate bowl, then pour it over the other ingredients in the dish.
Bake for 45-55 minutes or until the eggs are firm.
Enjoy with some avocado and cilantro on top!