Queso Chorizo Casserole (Paleo, Whole30)

A gluten-free dairy-free casserole with chorizo sausage in a white baking dish next to a bunch of parsley, a red onion, a red bell pepper and a red towel with 2 forks on it.

5 from 3 votes

Queso Chorizo Casserole (Paleo, Whole30)

This easy Paleo casserole combines chorizo sausage, colorful vegetables and creamy queso sauce for a fun breakfast, lunch or dinner! You only need 6 ingredients, plus it's gluten-free, dairy-free, low carb, keto and Whole30 friendly!

Prep Time15

Cook Time1 10

resting time15

Total Time1 40

Course: Breakfast, Main Course

Cuisine: Mexican

Servings: servings

Calories: 437kcal

Author: Don Baiocchi

Ingredients

avocado oil spray or coconut oil spray
1 pound loose/bulk chorizo sausage (meat removed from casings if sold in links)
½ medium red or yellow onion
1 bell pepper (any color, see notes below) or poblano pepper
1 cup cauliflower rice, fresh or frozen (unthawed)
¼ teaspoon fine sea salt
4 large eggs
1 (10-12 oz.) jar dairy-free queso (see below for suggestions)
topping ideas: sliced or diced avocado, sliced black olives, chopped fresh cilantro or parsley

Instructions

Heat the oven to 400°.
Grease an 8x8" baking dish with avocado oil spray or coconut oil spray.
Heat a large skillet over medium heat. Add the chorizo and break it up with a heat-proof spatula as it browns.
While the chorizo cooks, peel and dice the onion and dice the pepper.
Stir and toss the chorizo occasionally until it's browned and cooked through. Use a slotted spoon to remove the sausage to a medium bowl, leaving its fat and juices in the pan.
Add the diced vegetables to the pan and stir occasionally until softened, about 5-8 minutes.
Add the cauliflower rice and 1/4 teaspoon salt and stir occasionally until the cauliflower is warmed through and slightly tender, about 3-5 minutes. Remove the pan from the heat.
While the vegetables are cooking, whisk together the eggs and queso sauce in a large mixing bowl.
Add the chorizo and vegetables to the egg mixture and stir until everything is evenly distributed.
Pour the mixture into the greased baking dish and bake for 40-45 minutes, until the top is set, the casserole is puffed and the edges are browned and bubbly.
Remove from the oven and let it rest for at least 15 minutes, then slice and serve with any desired toppings.

Notes

I like the following queso brands as they're not only dairy-free but Paleo and Whole30 friendly as well:

- Sabor Mexicano Home Made Plant-Based Queso
- Primal Kitchen No Dairy Plant Based Queso
- Core and Rind Cheesy Cashew Sauce (especially the Bold & Spicy or Rich & Smoky flavors)

Substitutions and variations

Use any kind of loose/bulk chorizo you like, such as turkey or chicken.

Use any bell pepper you like - green is the most sour, then red is a little sweeter, then orange, then yellow is the sweetest.

Depending on how spicy your chorizo and queso are, you can make the casserole even spicier by adding ground cayenne pepper or red pepper flakes to the egg mixture.

You can double the recipe by using a 9x13" baking dish and baking it for 50-55 minutes.

Make ahead and storage

You can store the cooked casserole in the fridge for up to 5 days. Reheat in a low oven.

You can freeze the casserole for up to 3 months. Wrap tightly in two layers of plastic wrap and store in a freezer-safe container. Thaw overnight and reheat in a low oven.

Nutrition