This may be my favorite breakfast casserole of all time! It’s made with Siete Cassava Tortillas and Spanish chorizo, so it’s spicy, chewy, slightly crunchy, and it’s just hella comforting. I made my own spin on Huevos Rancheros on the blog a few years back and loved it so much that I thought I would create a new and improved version of it that was just a tad different. And it’s surprisingly easy for a layered casserole. I would serve this for Sunday brunch, Wednesday lunch, Friday snack, and Saturday late night snack. Oh, and 4am snack since that seems to be the time I wake up everyday nowadays.
Good morning from South Carolina!! I’m currently lying flat in my hotel room bed since it’s still pretty much pitch black outside at 6am here. That makes it tough to want to sit upright. It’s a harsh reminder that WINTER IS COMING!! Bright and sunny mornings are my favorite part of summer, especially since I wake up so damn early, and now they will be gone soon. I shouldn’t care because it’s been over a week since I got back from Bali and my sleeping patterns are still way off. I wake up at 4am (Denver time) every day right now and there’s definitely no sun at that time, even in the summer. This jet lag makes me not want to travel very far anymore just because it screws up my body so much. I don’t know how people travel far for a living and get back to normal so quickly. I did it for two weeks ONCE and I don’t ever want to do it again. Probably since I’m a little b*tch about everything. If I learned one thing from my astrology reading in Bali, it’s that I need to calm TF down.
Maybe this whole waking up at 4am is just me getting older, not just jetlag? I did the Faceapp the other day that ages you so now I know what is in store for me. Except what that Faceapp doesn’t know is that I’ll be getting a facelift by the age of 60. Maybe 70. Take that Faceapp!! Another reminder that I’m just getting older is my damn feet. Feet is the least appetizing thing I could ever talk about, especially in a recipe post, but since I call the shots around here…f*ck it! I have some messed up little feet. Always have. From birth my toes were always a little off. I don’t know who in my family is working with some slightly crossed toes, but they passed it on to me, the bastards. They say family is everything, but what they don’t say is that family is everything plus weird toes. Why can’t we alter our genetics yet? Why?
Anywho, after being in Bali for 2 weeks, I noticed that all the locals had INSANE ankle mobility and pretty wide set toes, because none of them wore shoes (or they just wore sandals). That got me thinking about how I wear shoes CONSTANTLY and my feet has just gotten worse with age. So when I was getting a pedicure the other day and I was joking out how my feet were getting worse with age, she recommended something called yogi toes. When I looked them up, I literally laughed out loud. This is what my life has come to. These little jelly things separate your toes to help straighten them, increase flexibility, and combat hammer toes. I don’t know if it will actually work, but I’m giving it a go. As I type this from my Charleston hotel bed, I have them threaded between my toes. I brought them with me while traveling. This is my life now. Thanks for listening to my toes story. I hope you’re hungry now!!
- 16-ounce frozen cauliflower florets
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 pound ground chorizo sausage
- 1 14-ounce can diced tomatoes
- 6 Siete Cassava Coconut Tortillas
- 4 eggs
- 1/2 avocado, thinly sliced
- 1/2 cup pico de gallo (I used store bought)
- cilantro, roughly chopped
- green onions, thinly sliced
- 1 fresno pepper, thinly sliced
- 1 tablespoon dairy-free soft herb cheese*
- Preheat oven to 400 degrees F. Spray an 8x8 or 9x9 baking dish with coconut oil spray. Set aside.
- Steam cauliflower until fork-tender, about 15 minutes. Transfer the steamed cauliflower to a high speed blender and puree until smooth. Add salt, chili powder, garlic powder, cumin and cayenne, and puree once more until combined. Set aside.
- While the cauliflower cooks, place a large nonstick sauté pan over medium heat. Add chorizo sausage to the pan and break into small pieces. Cook until browned, about 10 minutes, then add diced tomatoes. Mix to combined. Remove from heat.
- Place 3 tortillas in the bottom of the baking dish (it's ok if the tortillas don't cover the entire bottom of the baking dish), then add 1/2 of the cauliflower puree on top of the tortillas and spread evenly throughout. Next add 1/2 of the chorizo mixture on top of the cauliflower puree and spread evenly throughout. Repeat this once more - 3 tortillas, cauliflower puree, chorizo mixture. Use a spoon to create 4 wells in the chorizo mixture then crack an egg into each well.
- Place baking dish in the oven to bake for 6-8 minutes, or until the whites are cooked through and the yolks are still runny.
- Top the baked dish off with sliced avocado, pico de gallos, chopped cilantro, green onions, fresno peppers, and some dairy-free cheese, then eat up!
*I used Treeline cashew milk soft herb cheese
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Breakfast / Eggs / Pork