Chorizo and Sweet Potato Egg Casserole

This casserole is my favorite dish for wowing brunch guests, while keeping everyone nourished and satisfied. Introducing my Chorizo and Sweet Potato Egg Casserole, a fan favorite for Mother’s Day, Easter, or slow Sunday mornings when you just want something a little bit fancier than your typical breakfast routine. Packed with hidden veggies for fiber, and cottage cheese for protein, this nourishing casserole will keep the whole family fuller, longer. While I love to serve it to guests, it’s also perfect for meal prepping and enjoying throughout the week. It’s also featured in both my “Accidentally Fancy Spring Brunch Menu” and week 1 of the 2026 August meal prep plan.

Chorizo & Sweet Potato Egg Casserole Ingredient Notes:

Chorizo: You can use either regular pork chorizo sausage or chicken chorizo sausage for this recipe. Vegetarian or vegan options that you can find will work as well. I think the spicy sausage works best alongside the sweetness of the sweet potato, but you can always use your preferred breakfast sausage of choice instead.

Sweet Potato: Grated sweet potato is the secret to keeping this casserole moist and fluffy. The fine shreds soften with the pork, releasing just enough natural liquid to help get that fluffy egg texture. Plus, it sneaks in extra fiber and nutrients—because who doesn’t love a little health boost with their breakfast casserole?

Feta: The tangy feta brings a mediterranean twist to this casserole and makes for a creamy, salty bite. I prefer to buy a pre-crumbled container of feta, but you could also buy a block and crumble yourself or swap for crumbled goat cheese.

Spinach: Sneaking in some greens into this one that you won’t even notice among the savory chorizo and sweet potatoes. Spinach provides added fiber, vitamins, and iron to kickstart your day off right.

Cottage Cheese: For extra protein and a smooth, creamy egg mixture, we’re adding cottage cheese to the food processor before blending. Even if you’re not a big fan of cottage cheese, I encourage you to try it in this recipe, as the texture gets smoothed out, leaving a cheesy flavor to our egg casserole.

Chorizo & Sweet Potato Egg Casserole

Recipe by Jenn Lueke

4.8 from 18 votes

Servings

Adjust servings

+

–

8

servings

Prep time

20

minutes

Cook time

50

minutes

This casserole is my favorite dish for wowing brunch guests, while keeping everyone nourished and satisfied. Introducing my Chorizo and Sweet Potato Egg Casserole, a fan favorite for Mother’s Day, Easter, or slow Sunday mornings when you just want something a little bit fancier than your typical breakfast routine. Packed with hidden veggies for fiber, and cottage cheese for protein, this nourishing casserole will keep the whole family fuller, longer. While I love to serve it to guests, it’s also perfect for meal prepping and enjoying throughout the week. It’s also featured in both my “Accidentally Fancy Spring Brunch Menu” and week 1 of the 2026 August meal prep plan.

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Ingredients

• olive oil

• 1 1/2 cups coarsely grated sweet potato (about 1 medium sweet potato, peeled and grated)

• 1 pound ground pork chorizo

• 16 ounces 4% milk-fat small-curd cottage cheese

• 12 large eggs

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon kosher salt

• 4 cups roughly chopped baby spinach (about 4 ounces)

• 3 ounces crumbled feta (about 3/4 cup)

• sliced avocado, for topping (optional)

• hot sauce, for topping (optional)

Directions

• Preheat the oven to 350ºF. Lightly coat a 9×13-inch baking dish with olive oil.
• Add the grated sweet potato to the baking dish and set aside.
• Heat a drizzle of olive oil in a large skillet over medium heat until shimmering. Add the chorizo and cook, stirring and breaking into small pieces, until browned all over, about 8 minutes. Use a slotted spoon to remove the chorizo from the skillet and spread it in an even layer on top of the sweet potato.
• While the chorizo cooks, add the eggs, cottage cheese, garlic powder, onion powder, black pepper, paprika, and salt to a blender or large food processor and blend until completely smooth. Note: If swapping the cottage cheese for milk, you can skip the blender and whisk by hand.
• Sprinkle the chopped spinach over the chorizo in the baking dish, then gently pour in the egg mixture. Sprinkle the crumbled feta over the top and bake until a toothpick comes out clean and the top is lightly browned, 34 to 38 minutes.
• Cool in the baking dish for 10 minutes, then slice into 8 squares and serve. Top with sliced avocado and hot sauce if desired.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
• Reheat it: Microwave until warm, about 2 minutes, or air fry at 350ºF until warm, about 5 minutes. From frozen, thaw in the refrigerator for at least 8 hours, or overnight, then follow microwave or air fryer instructions.
• Cottage cheese: Swap for 1 1⁄2 cups unsweetened, unflavored milk of choice.
• Chorizo: Swap for ground pork or chicken breakfast sausage.
• Sweet potato: Swap for shredded russet potato, or use pre-cooked shredded hashbrowns. If frozen, pre-bake in the baking dish for 15 to 20 minutes to get lightly crisp before adding the rest of the casserole components.
• Feta: Swap for crumbled goat cheese.

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