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

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!

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!

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.

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!

Yield: 6 Servings

Breakfast Casserole with Soy Chorizo

Name: Breakfast Casserole with Soy Chorizo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 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

Breakfast or brunch casserole dish with Southern style hash browns, cheese, and soy chorizo.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

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

Instructions

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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 28mgSodium: 986mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 17g

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

Comments

Sandra

January 14, 2014 at 9:31 pm

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

Norma Chang

January 14, 2014 at 11:22 pm

Did not know there is soy chorizo, should pay attention next time I go shopping.

- Sandra
  
  January 15, 2014 at 6:37 pm
  
  It’s new for me too! 🙂
  
Beth

January 24, 2014 at 8:58 pm

Could you add eggs to the mixture before baking?

- Sandra
  
  January 24, 2014 at 10:19 pm
  
  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 🙂
  
Rhonda Wynkoop

August 31, 2014 at 12:20 pm

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!

- Sandra Shaffer
  
  September 1, 2014 at 11:03 pm
  
  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! 🙂
  
Derrick

November 8, 2015 at 11:39 am

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?

- Sandra Shaffer
  
  November 8, 2015 at 9:12 pm
  
  Super, Derrick! I’m glad you enjoyed this recipe! You can always sent photos to The Foodie Affair’s Facebook page and I’ll be sure to share!
  
Danielle

March 11, 2018 at 9:41 am

Can you sub sour cream for the Greek yogurt?

- Sandra Shaffer
  
  March 11, 2018 at 5:12 pm
  
  Yes, that would be a fine substitution.