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
Sandra, I have so much catching up on your beautiful blog. I plan to spend a quiet evening with a cup of my favorite tea (chamomile and mint) and just read leisurely through your posts. I’m always looking for new breakfast casserole recipes and recently was playing around with chorizo sausage for a recipe I’m developing. It would be brilliant to combine the two. And, I’ll have to look for the soy chorizo. I’ve not seen that in my local market.
Thanks for sharing your recipe with us!
Allison
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
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?
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!
Did not know there is soy chorizo, should pay attention next time I go shopping.
It’s new for me too! 🙂
Could you add eggs to the mixture before baking?
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 🙂
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!
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! 🙂