Ingredients:

  • 1 pound (450g) chorizo sausage, removed from casing
  • 1 medium onion, chopped (about 1 cup/150g)
  • 1 bell pepper (any color), chopped (about 1 cup/150g)
  • 4 ounces (115g) shredded cheddar cheese
  • 2 ounces (60g) cream cheese, softened
  • 1 tablespoon olive oil (15 ml)
  • 8 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 teaspoon Dijon mustard (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon black pepper (1.25ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add chorizo, onion, and bell pepper. Cook, breaking up the chorizo, until the vegetables are softened and the chorizo is cooked through. Drain any excess grease.
  3. Remove from heat. Stir in shredded cheddar cheese and softened cream cheese until combined.
  4. In a large bowl, whisk together eggs, heavy cream, almond milk, Dijon mustard, garlic powder, salt, and pepper.
  5. Spread the chorizo mixture evenly in the prepared baking dish. Pour the egg mixture over the top.
  6. Cover and refrigerate for at least 30 minutes, or overnight. (This allows the flavors to meld!)
  7. Uncover and bake for 45-55 minutes, or until the eggs are set and the top is golden brown. A toothpick inserted into the center should come out clean.
  8. Let cool for 10 minutes before slicing and serving.