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Whole30 Taco Breakfast Casserole


  • 2 large sweet potatoes* diced
  • Olive oil to coat
  • 2 tablespoons taco seasoning
  • 1 lb chorizo**
  • 12 eggs
  • 10 oz spinach chopped
  • 1/2 cup coconut or almond milk
  • 1/2 cup nutritional yeast optional but delicious!
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups pico de gallo


  1. Toss chopped sweet potatoes with olive oil to coat and then toss with 2 tablespoons taco seasoning. Roast on a baking sheet lined with parchment in oven at 450 for 25 minutes, stirring once halfway.

  2. Cook chorizo on stove. When it’s cooked through, add chopped spinach and heat till wilted.
  3. In a medium bowl, mix eggs, coconut or almond milk, nutritional yeast (optional) salt and pepper. Grease a 9x13 pan or line with parchment paper.

  4. Layer in the 9x13 pan the cooked potatoes on bottom, then sprinkle with pico de gallo, then cooked chorizo and spinach. Pour mixed egg combination on top, covering all.
  5. Turn down oven to 350 and bake until casserole is set - about 30 minutes. We like it served with avocado or guacamole on top.

Recipe Notes

*Keto/Low Carb Option - omit the sweet potatoes entirely, make the rest of the casserole as written. 

**Can't find compliant Whole30 Chorizo? Just cook ground pork or turkey with one packet compliant taco seasoning (see my taco seasoning recipe here)