A healthy savory breakfast or brunch with the perfect amount of spice! A Chorizo Sausage Sweet Potato Frittata with perfectly caramelized onions for the perfect amount of sweetness! This impressive but easy frittata is Paleo and Whole30 friendly, and a recipe you’ll turn to again and again to feed your family and friends!
Oooh this was good. I can say that because I just had a generous helping of it for dinner, after some for lunch (and a snack…yup) and it was REALLY good. Better than I expected.
Ain’t it the best when you play around in the kitchen, make up that you’re pretty sure will work, and then it surprises you by being flipping awesome? I love it. It makes all the recipe disasters AKA cooking heartbreaks fade into the background and you feel like you could cook damn near anything.
Do you get cooking heartbreak? Cooking heartbreak is the worst, I named it that because I literally feel like someone broke my heart (the topic is laawwws) when a recipe fails, and fails badly.
All the time and effort invested. It starts with denial “I can fix it. I can try something different and turn this whole thing around. I can still make this work” then moves on to anger “f@#* off paleo muffins! You call yourself muffins but you’re dry and sticky (weird, but it’s happened) and can’t even rise in the oven!”
Then it gets to the point of “what could I have done to make it end differently” and then of course “maybe it just wasn’t meant to be” and then back to “Paleo muffins are good for no one. I’m never baking them again. I’ll stick to sweet potatoes and bacon.”
Then, finally, it’s: “It wasn’t me, it was the recipe. The recipe was doomed to fail from the beginning. I can find another one and maybe it will work out better.” Uh, what? Yes! You heard me. Cooking heartbreak. It’s a thing (well, it’s my thing.) Now back to happier times with my chorizo sausage sweet potato frittata! (Don’t forget the caramelized onions!)
Chorizo Sausage Sweet Potato Frittata {Paleo & Whole30}
Chorizo Sausage Sweet Potato Frittata with Caramelized Onions {Paleo & Whole30}
Ingredients
- 1 small sweet potato or half of a large one
- 1 large yellow onion
- 1/2 lb chorizo pork sausage I got mine at whole foods
- 1/4 cup ghee or cooking fat of choice for the onions*
- 2 tbsp ghee or cooking fat of choice for the sweet potatoes
- 1/4 tsp salt
- 6 eggs
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/8-1/4 tsp sea salt
Instructions
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First caramelize the onions. Melt 1/4 cup of ghee in a medium saute pan over med-low heat. Cut the onion into quarters and then slice very thin and evenly. Add the onions to the pan and toss with the ghee to coat. You will stir every once in a while to make sure they cook evenly. They will cook for about 30 minutes.
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While the onions are cooking, preheat the oven to 400 degrees and grease a 9 inch pie plate or baking dish. Peel your sweet potato and chop off the ends. Slice it into very thin rounds, or if it's a thick one, cut in half and then slice thin.
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Preheat a large heavy skillet over medium heat and add the 2 tbsp ghee, then the sweet potatoes. Toss them around so they cook evenly. You want them to cook until golden brown and soft.
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Meanwhile don't forget to stir the onions! After the onions have been cooking 10 minutes, stir in the 1/4 tsp salt and continue to cook over med-low heat.
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Once the sweet potatoes are lightly browned and soft you can add them to the baking dish and spread them along the bottom. Keep the heat going in the pan and add the chorizo, breaking up lumps so it browns evenly. Cook the chorizo and continue to stir while breaking up lumps until it is fully browned. Then add it to the dish on top of the sweet potatoes.
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By now the onions should be pretty caramelized - a light to medium golden brown color. Add them to the dish over the chorizo.
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In a large bowl, whisk the 6 eggs and stir in the paprika, garlic powder, and remaining salt. Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.
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Bake in the preheated oven for 20-25 minutes or until the eggs are set and the frittata is bubbly and toasty. Remove from oven and let it sit for about 10 minutes before cutting and serving. Works great for any meal and for leftovers too.
Recipe Notes
Ancient Organics Ghee is my favorite and the one I typically use!
See? Love at first bite. It was meant to be. No heartbreak here. Enjoy!
Want more savory Whole30 breakfast ideas? Try one of these!
Sweet Potato Bacon and Kale Hash for One
Plantain Bacon and Apple Hash with Fries Eggs
Hi! I'm Michele. Paleo eater and recipe creator, runner, and mom of 3. Welcome to my blog, where we obsess over all of it and love every minute! (It's way fun over here, promise.) Stay a while to eat, run, and rant with me! 
Looks amazing! Always looking for new paleo ideas.
So did you make that up? If so, well done!
My problem with following a recipe is that I always try to be clever and substitute an ingredient that I think is interchangeable. Then…it usually tastes funky.
Lucky for me my hunny isn’t a picky eater. Thanks again, have a fun weekend!
Yup it was a “throw together” that worked out…it took me a few months of experimenting to figure out what works well together. Luckily it seems like a lot of typical paleo stuff can be thrown together any which way and still be good! Have a great weekend!
I almost got cooking heartbreak last night. I was going to make your chicken thigh recipe but I realized we got bone in chicken and I had no idea how long it would take to cook on the stove. I ended up just taking the meat off the bone and cooking it that way…so i was able to salvage it and it was still really good! But I could see it quickly turning into a huge disaster (as everything else we done cooking and the chicken was basically still raw).
Oh no too funny! I really hate when I’m cooking multiple things and my timing is off! I get all anxious waiting for the food that’s taking too long. Then I usually make my kids eat whatever’s ready since they take so long to eat anyway. But I hate that. I will have to get some bone-in thighs and figure something good out!
This looks so delicious! I love sweet potatoes and onions! Have a great weekend!
Yes, some of my favorite ingredients 🙂 thanks and enjoy your weekend!
Sweet potatoes and onions are a natural mix. So much sweetness and with eggs too. Yum! I don’t have too many recipe failures. My problem is in isually trying to make too many things at once and my timing for finishing them is all wrong.
Ugh yes I can relate to the timing problem! Too many times there’s something that seems to take forever.
I usually don’t eat frittata but when I do, it always involves sweet potato! I love the addition of caramelized onions too!
The onions make this one amazing!
This looks amazing! Have you ever tried preparing it the night before and just baking it in the morning? This looks like a great Sunday morning breakfast!
Thanks! I haven’t prepped the night before so not sure if it would work, but worth a shot! You can also bake the night before and reheat in the morning. Let me know if you try!
I’ve never tried a sweet potato crust, it’s just cooked sweet potatoes? What kind of texture does it end up having, just the same as you’d expect of cooked sweet potatoes? I like frittata too, have never made it with any kind of crust, though. For me I’d make this with Field Roast Mexican Chipotle for a spicy vegetarian sausage, with that change this could be a good one for our family.
The crust sort of tastes like roasted sweet potatoes with eggs, and it comes out really tasty blended with all the other flavors. Let me know how it goes!
You’re absolutely right…This recipe is fantastic! Thanks for sharing.
Awesome! Couldn’t be more happy to hear!
My husband couldn’t wait to get up Sunday morning to beat me to the leftover from Saturday dinner!
Great as leftovers too, awesome – glad you liked!
This was fantastic! I made the frittata through adding the onions to the pie dish (Step 6), refrigerated overnight, then added the eggs and baked the next morning. I might have to invest in a second pie dish so I can make a double batch and have leftovers.
That sounds perfect! You can definitely double the recipe and just make in a bigger baking dish, or in two dishes 🙂
This is absolutely delicious as is. But I just made it for the second time and took it to a whole new level by adding zucchini and halved cherry tomatoes when I fried the chorizo, then laying slices of haloumi on the top when I baked it. So yummy!
Ooh that sounds really delicious! A little summer twist – love it! And glad you liked it at well 🙂
WOW! My goal is to eat clean and healthy just made this recipe and it is AMAZING! If this is Paleo cooking I am hooked. This is definitely going to be a go to recipe. The flavors are just amazing!
Thanks so much for sharing!
This is definitely a good start! One of my favorites, for sure. Glad you liked it!
First of all I never write reviews, but this dish was SO GOOD!!!! Oh man was it good and simple to make! I’ll be sharing it with everyone I know! In fact, I think this will be our new Christmas morning brunch dish….if I can wait that long to have it again! Thanks Michele! Keep rocking!
Awesome! This is one of my favorites too and I haven’t made it in a while, might have to now 🙂 So glad to get these types of comments – thanks for letting me know how much you liked it!
Hi! I am so excited to try this dish, and plan to make it tonight! However, unfortunately, I don’t have ghee. I am trying to avoid using butter, to keep it as healthy as possible, but my options are either coconut oil, or olive oil. Do you think either would work in terms of flavor? I’m not following a specific diet, (paleo/whole 30, at least not yet- just trying to eat healthier😊) thank you in advance!
Is your coconut oil refined or unrefined? If you have unrefined you’d get a coconut flavor, which would be fine if you were okay with it, the refined coconut oil has no flavor so would be ideal. The issue with olive oil is the onions browning too soon, however if you can keep the heat nice and low it would probably work better flavor wise than unrefined coconut oil. It’s all up to preference 🙂
Can’t wait to make this! What kind of Chorizo do you use? I live in NC and we don’t have as many choices. Do you use the already ground chorizo or the links and cut them up? Thanks!
I’m curious, too. Northern Mexico ‘chorizo’ is ENTIRELY different from that around Mexico City and points south of that. In Northern Mexico, it’s orange-colored, shredded pork sausage. The orange is LOTS of cayenne pepper. I don’t think Northern Mexico chorizo had ever seen a sausage skin. Around Mexico City, every time I ordered ‘chorizo’, I got something that was identical to pastrami. I haven’t found a good source for Northern Mexico chorizo, but have seen the Centro version in stores. I miss my chorizo con huevos… (picture something like that at FoodNetwork, but MAS CHORIZO, porfa vor!