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!
Recipe adapted from Cooking Light Magazine, November, 2005