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!
Nutrition
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
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!
I have made this before and love it but since it takes a little time I thought I would make 2 and put one in the freezer. Any tips or luck on doing this?
Thanks!
I think freezing after baking would be fine, just defrost in the oven and cover the top to avoid browning.
Hi! Do you think this would work if isnshread the potato using an grater? I don’t own a Mandolin slicer
Thanks
I think that would work out fine but I haven’t tried it. Hope you enjoy!
Insanely delicious and pretty quick to make! My husband who doesn’t like sweet potato even helped himself to seconds. A definite keeper. Thanks for a great recipe!
Sounds great! Happy you guys liked this!
Loved this recipe!!!! Sooo good!
So happy to hear that Susan!
Delicious! I used red onions and chopped cured chorizo. Will definitely make this again.
Made this tonight and it is by far the tastiest paleo dish I’ve made. So flavorful!!! I’ll be making this again and again!!