Love traditional Spanish Chorizo but don’t love how heavy it is? This Turkey Chorizo and Eggs recipe is so much lighter than the traditional recipe, and healthier! Instant Pot Chorizo and Eggs is an easy breakfast casserole recipe.
Healthy Chorizo and Eggs is all about the seasonings–there are a ton in this delicious recipe. This healthy Chorizo Breakfast Casserole can feed a crowd!
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
- ▢1 bell pepper red, chopped
- ▢1 zucchini chopped
- ▢8 eggs
- ▢¼ cup almond milk unsweetened
- ▢½ tsp pepper
Instructions
Turkey Chorizo Recipe
- Add turkey, onion powder, garlic salt, 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. 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, 1 tbsp fennel seed, ¼ cup apple cider vinegar
- 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. ½ lb. turkey chorizo, 1 bell pepper, 1 zucchini
- 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. 8 eggs, ¼ cup almond milk
- 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 salt, 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 days1 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,1 tbsp fennel seed, ¼ cup apple cider vinegar
- Whisk eggs and almond together in a bowl and set aside. 8 eggs , ¼ cup almond milk
- 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. ½ lb. turkey chorizo, 1 bell pepper, 1 zucchini
- 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.
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
