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Vegetarian Chorizo Breakfast Casserole

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“I never thought about having a taco for breakfast until I moved to Texas. Now, I can't imagine NOT making a taco for breakfast! I make this casserole on the weekend and keep it in the fridge. Then my husband and I take out what we want in the morning, heat it in the microwave, and throw it in a whole wheat or regular tortilla with some salsa or verde sauce. We we are out the door with a healthy breakfast in no time! He didn't realize it was soy chorizo until after I had made this about 6 or 7 times. You can serve the casserole as it is for breakfast, or use it as a great taco or burrito filling for a grab and go breakfast.”
READY IN:
55mins
SERVES:
6-8
YIELD:
6-8 breakfast tacos
UNITS:
US

Ingredients Nutrition

  • nonstick cooking spray
  • 3 cups o'brien frozen potatoes
  • 34 cup monterey jack cheese or 34 cup cheddar cheese, shredded
  • 1 (10 ounce) soy chorizo, I like Cacique brand
  • 1 cup fat-free liquid egg product
  • 1 12 cups skim milk
  • salt and pepper

Directions

  1. Coat a 2 quart square baking dish with cooking spray. Arrange O'Brien potatoes evenly on the bottom of the dish.
  2. Layer the cheese, then add the soy chorizo on top of the frozen potatoes. You don't need to cook the soy chorizo, since it will bake in the casserole. Just add it straight from the package to the dish.
  3. NOTE: if you want more veggies, you can add a layer of pico de gallo on top of the cheese, then top with the soy chorizo.
  4. In a medium bowl combine the egg product, milk, and about 1/8 teaspoons salt and pepper. Mix together then pour over the other layers in the dish.
  5. Bake in the oven uncovered at 350 for 40 minutes, or until a knife inserted in the center comes out clean. If serving immediately, let this stand for 5 minutes before serving.
  6. If using this through the week, let this cool then cover and put in the fridge.

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