I’m a huge fan of breakfast casseroles, both because of their simplicity–they’re incredibly easy to tweak and personalize and the ingredients are usually stuff you have on hand or leftover–and because I can prep them ahead of time and enjoy a lazy Sunday morning like a normal person. While I was cooking dinner last night, I also browned the chorizo and chopped the veggies, tossed it all in a casserole dish, poured the eggs over it, and left it all in the fridge overnight. Voila!
Oh, it tastes really, really good, too. This one is so good (and good looking) people will think you’re a culinary genius.
1/2 lb Beef Chorizo
1/2 large Eggplant, sliced
1/2 Onion, sliced
1 c Veggies of Choice (I used leftover roasted Brussels sprouts)
1/3 c Almond Meal
Salt and Pepper to taste
Brown the chorizo. Cool and drain excess drippings. In a greased 2QT baking dish, arrange eggplant slices along the bottom. Top eggplant with cooled chorizo and vegetables. Beat eggs together with almond meal, salt, and pepper. Pour over the filling.
Refrigerate for at least 3 hours or overnight to allow eggs to settle and soak into the eggplant. Bake at 350 degrees for 45-50 minutes.