Best Vegetarian Chorizo Breakfast Casserole Recipes

CHORIZO EGG CASSEROLE

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

VEGETARIAN CHORIZO BREAKFAST CASSEROLE

Steps:

• Coat a 2 quart square baking dish with cooking spray. Arrange O'Brien potatoes evenly on the bottom of the dish.
• 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.
• 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.
• 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.
• 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.
• If using this through the week, let this cool then cover and put in the fridge.

MEXICAN CHORIZO BREAKFAST CASSEROLE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
• Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
• Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
• Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
• Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.