Soy Chorizo Breakfast Casserole

This hearty hash brown Breakfast Casserole with Soy Chorizo is easy to make and can be prepared a day in advance! 

Breakfast Casserole - The Foodie Affair

Soy Chorizo Breakfast Casserole

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!

Breakfast Casserole - The Foodie Affair

What Is Chorizo?

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.

When I saw soy chorizo in our supermarket, I was anxious to see how it compared to the meat version!

Breakfast Casserole - The Foodie Affair

What Else Can I Use Soy Chorizo In?

I first added it in this Cheesy Chorizo Beer Dip and that turned out delicious.

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!

You can also use in in tacos, definitely with eggs or use in burritos.

Breakfast Casserole - The Foodie Affair

Soy Chorizo Breakfast Casserole For A Crowd

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!

Breakfast Casserole with soy

Breakfast Casserole with Soy Chorizo

Breakfast or brunch casserole dish with Southern style hash browns, cheese, and soy chorizo.
4.50 from 8 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, casserole, soy, vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 Servings
Calories: 306kcal
Author: Sandra Shaffer


  • 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
  • 1 1/2 cups cheese blend shredded
  • 4 green onions chopped
  • 1/2 cup 0% fat Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Homemade 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, 1/2 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.


Serving: 1g | Calories: 306kcal | Carbohydrates: 19g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 28mg | Sodium: 986mg | Fiber: 3g | Sugar: 4g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Recipe adapted from Cooking Light Magazine, November, 2005

Hugs Sandra Signature

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  1. I just tried it today. All went well, I forgot to the yogurt?but I came out just fine. Next time I’ll add the yogurt I took some pictures, don’t see a place to load them?

  2. Thanks for such a delicious recipe! This was our 1st Soy anything recipe and the whole family gave it a 10! I had a couple of changes because I wasnt exactly recipe ready when asked to make it for breakfast. I used shallots for the onion, no green onions, and added Manchego Cheese with the Shredded, and milk with 2 beaten eggs because I didn’t have the yogurt. Next time though (and there will be many next times) I have all your ingredients available. Again thanks for my starter to meatless meals recipe!

    1. Rhonda, Thank you so much for letting me know you tried this recipe! I’m thrilled that your family gave it a thumbs up! No one missed the meat one bit and no extra grease is a plus in my book! 🙂

    1. I haven’t tried it, but I bet it would cook up just fine! You may need to increase the cooking time. Let me know if you try it. I would love to hear how it worked out 🙂

  3. Allison, you will not believe how much I’ve been thinking about you (REALLY!). You came to mind because a. I miss your awesome recipes and b. I’m not getting notification of your posts, so I was going to investigate! We have some catching up to do XO