This chorizo and poblano frittata is perfect for brunch parties or even for meal-prep to eat all week.

Servings: about 6

Ingredients:
-6-8 eggs (depending how large you want it)
-1/4 cup milk of choice
-1 red bell pepper, diced
-1 poblano pepper, diced
-1 lb chorizo sausage
-1 heaping cup frozen hashbrowns
-Optional: cheddar cheese

Directions:
1. Preheat oven 375 degrees F.
2. Heat a skillet to medium heat and brown the chorizo. Add in the bell pepper and poblano and saute until meat is cooked through and peppers are soft.
3. Beat the eggs with the almond milk in a large bowl. Add in the meat mixture and stir.
4. Grease an oven-safe dish (a pie tin or an 8×8 casserole dish work well) and lay down the hashbrowns. Pour the egg and meat mixture over top and top with cheese.
5. Bake for 22-25 minutes.

Print Recipe

Chorizo and Poblano Frittata

This chorizo and poblano frittata is perfect for brunch parties or even for meal-prep to eat all week.

Course: Breakfast, Brunch

Ingredients

• 6-8 large eggs
• 1/4 cup milk of choice
• 1 red bell pepper diced
• 1 poblano pepper diced
• 1 lb chorizo sausage
• 1 cup frozen hashbrowns
• 1/4 cup cheddar cheese optional

Instructions

• Preheat oven 375 degrees F.
• Heat a skillet to medium heat and brown the chorizo. Add in the bell pepper and poblano and saute until meat is cooked through and peppers are soft.
• Beat the eggs with the almond milk in a large bowl. Add in the meat mixture and stir.
• Grease an oven-safe dish (a pie tin or an 8×8 casserole dish work well) and lay down the hashbrowns. Pour the egg and meat mixture over top and top with cheese.
• Bake for 22-25 minutes.