This hearty hash brown Breakfast Casserole with Soy Chorizo is easy to make and can be prepared a day in advance!
I’ve made this breakfast casserole a half dozen times, and each time I added different ingredients. I’ve made it with bacon, breakfast sausage, and mixed the two meats together.
We tried a new variation this past weekend adding soy chorizo (Soyrizo), and it’s our absolute favorite mixture!
Are you familiar with chorizo? I grew up eating the Mexican style chorizo. It’s ground spicy pork sausage with flavorful seasonings blended into the meat. My mom would cook up a little, and add it to scrambled eggs, and then we would add the combo to a tortilla, rolling it up and eating it burrito style. A little chorizo goes a long way, in my opinion. It’s a tiny bit on the spicy side (well, for my tastebuds), and although it’s super flavorful, it’s also greasy. No matter how much fat is drained from the meat, there is always a little puddle of oily drippings leftover, so when I saw soy chorizo in our supermarket, I was anxious to see how it compared to the meat version!
I first added it in this Cheesy Chorizo Beer Dip and that turned out delicious, and now I put it in this casserole, which I know you’ll think it’s tasty as well! I was surprised that the flavors really mirror what I’m used to tasting, and it’s very easy to prepare. Take the soy out of its casing, and warm it up in a skillet! That’s it! It’s not greasy like meat chorizo, so there isn’t any fat to drain! Soyrizo perks up this casserole perfectly!
This recipe is can easily feed feed a crowd, but don’t wait for a company to make this casserole. Several times I made it just for the three of us, and my hubby and son looked forward to those leftovers the next day! They liked it best served with an egg on top. I bet it would get devoured if it was all rolled up in a tortilla too!
If you didn’t see my Homemade Cream of Mushroom Soup that I shared last week, you can use it in this recipe. You’ll love the flavors, but if you need to use up a can of cream of mushroom that you have in your pantry, please do!
- 8 ounces soy chorizo
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 (32 ounce) package frozen Southern-style has brown potatoes
- 1½ cups cheese blend, shredded
- 4 green onions, chopped
- ½ cup 0% fat Greek yogurt
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups Homemade Cream of Mushroom Soup or 1 can prepared condensed cream of mushroom soup
- Spray a 9" x 11" baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
- In a large skillet, on medium heat, add chorizo breaking it into crumbles until heated. Remove from pan and set aside. Add oil to skillet, and add onion and garlic to pan, cooking until onion is soft (about 4 minutes). Stir in potatoes and cover, cooking for 15 minutes, stir occasionally.
- Combine chorizo, ½ cup cheese, green onions, Greek yogurt, salt, pepper and Cream of Mushroom Soup in a large bowl. Add potato mixture and toss all the ingredients together. Spoon mixture into prepared baking dish. Top mixture with remaining cup of cheese. Cover with foil coated with cooking spray. Bake for 25 minutes. Uncover and bake an additional 25 minutes or until bubbly around edges and cheese begins to brown.
Recipe adapted from Cooking Light Magazine, November, 2005