Delicious Vegetarian Chorizo Casserole Recipe
Ladies and gentlemen, let me introduce you to my latest culinary creation that is sure to revolutionize your breakfast routine- the Vegetarian Chorizo Breakfast Casserole.
As a vegan chef who’s always on the lookout for scrumptious meat-free options, I’ve come up with a perfect recipe that combines traditional Mexican flavors with vegetarian flair. This lip-smacking breakfast casserole is wholesome, easy to prepare, and packed with essential nutrients- all from natural, plant-based sources.
By using soy chorizo instead of traditional chorizo sausage, you can maintain the authentic flavors while staying true to your vegan preferences. The beauty of this recipe is that it can be modified to suit your taste preferences- whether you prefer a spicier kick or a milder flavor palette.
So get ready to start the day right, my friends. Let me show you how to whip up this marvelous vegetarian chorizo breakfast casserole for a nutritious and delicious morning meal!
Why You’ll Love This Recipe
There’s nothing better than starting your day with a hearty, flavorful breakfast that will keep you energized and satisfied until lunchtime. And that’s exactly what you’ll get with this amazing vegetarian chorizo breakfast casserole recipe.
First of all, it’s incredibly versatile. Whether you’re a vegan or not, this recipe can be adapted to suit your dietary needs and preferences. You can use soy chorizo if you’re looking for a plant-based option, or go for the real deal if you prefer. It works either way!
Secondly, it’s loaded with delicious ingredients that will leave your taste buds tingling. Think monterey jack cheese, cheddar cheese, eggs, onion, garlic, bell pepper, red pepper…the list goes on and on. And it all comes together in a harmonious blend of flavors that will make you want to come back for seconds (or thirds).
But perhaps the best thing about this recipe is how easy it is to make. You don’t need any fancy kitchen equipment or extensive culinary skills – just a few basic ingredients and an oven. Simply mix everything together in a large bowl, pour into a greased casserole dish and bake until golden brown and fluffy. Voila! You have yourself a mouthwatering egg breakfast casserole in no time.
So whether you’re looking for a quick and healthy breakfast option or hosting brunch for friends and family, this vegetarian chorizo breakfast casserole recipe is sure to please. Trust me, once you try it you’ll wonder how you ever lived without it!
Ingredient List
Here’s a list of everything you’ll need to make this Vegetarian Chorizo Breakfast Casserole come to life:
Main Ingredients:
- 12 eggs
- 1 lb of soy chorizo
- 3 cups of frozen hash brown potatoes
- 2 red bell peppers, diced
- 1 medium yellow onion, diced
- 1 cup of skim milk
- 1 1/2 cups of shredded Monterey Jack cheese
- Salt and black pepper, to taste
Additional ingredients:
- 1 tablespoon olive oil
- Cooking spray
This ingredient list is perfect for people who are looking for healthy breakfast ideas without having to compromise on taste. By using plant-based chorizo crumbles, we can create the perfect texture with bold flavors that mimic the original recipe. Additionally, the use of hash brown potatoes brings a solid source of carbohydrates essential for a balanced meal. So if you’re up for some Mexican-inspired breakfast dish, let’s head down to the kitchen and get cooking!
The Recipe How-To
Now comes the fun part, putting all the ingredients together to make the chorizo breakfast casserole. This is a heavenly dish. You’ll want to savor every bite of the smoky chorizo mixed in with fluffy scrambled eggs and creamy cheese. Here’s how you can make this amazing dish that is sure to be a crowd-pleaser:
Steps
Step 1: Preheat the oven and prepare the baking dish
First, preheat the oven to 375°F (190°C). While waiting for the oven to heat up, spray a 9×13 inch (23×33 cm) baking dish with cooking spray.
Step 2: Cook the chorizo and onion
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 diced onions and cook them for about 2 minutes until they become translucent. Then add 8 ounces of soy chorizo or Mexican chorizo crumbles to the pan and cook for another 3 to 4 minutes until they are browned and cooked through.
Step 3: Add vegetables and tater tots
Next, add 3 cups of frozen hash brown potatoes, thawed tater tots, or diced potatoes to the skillet along with diced bell pepper and red pepper flakes; you can also include black beans if desired. Sprinkle salt and pepper as per taste.
Step 4: Mix eggs and milk mixture
In a separate large bowl, whisk together 12 eggs, 1 cup of skim milk, salt, black pepper, garlic powder, and paprika until everything is combined. Pour this egg mixture over the top of your potato mixture stirring it so everything blends together.
Step 5: Bake!
Place your baking dish into your preheated oven, uncovered. Bake for around 30 to 40 minutes or until bubbles form and it becomes golden brown on top. You can confirm it’s cooked by inserting a fork or toothpick in the middle – it should come out clean when done.
Pro Tip: You can also prepare this recipe in a slow cooker by cooking it covered on low for around 4-6 hours.
Now that you know how simple it is to make this delicious vegetarian chorizo breakfast casserole recipe – go ahead! Create something amazing and impress your guests at the breakfast table!
Substitutions and Variations
Have you ever wanted to switch up a familiar recipe or add a personal touch? Look no further! This Vegetarian Chorizo Breakfast Casserole recipe is easily customizable, so feel free to experiment with your own substitutions and variations.
– Cheese: Don’t have Monterey Jack or cheddar cheese on hand? Try Swiss, Gouda, or your favorite vegan shredded cheese. Mixing two different types of cheese can result in a unique flavor profile that satisfies your tastes.
– Chorizo: If soy chorizo isn’t available, go for veggie chorizo crumbles or loaded veggie chorizo. Sauté them in the same way as soy chorizo for full flavor effect. The Whole30 Chorizo from Primal Kitchen is another high-quality substitution.
– Eggs: For a completely vegan breakfast casserole, omit the eggs and use 1 1/2 cups of silken tofu instead. Whip it into an egg-like texture using a food processor or blender and use it in place of the eggs. The texture will be slightly different than the original recipe, but it will still be delicious.
– Vegetables: This recipe is particularly versatile when it comes to veggies. Use any frozen hash browns you like or sweet potatoes instead of red potatoes. Bell peppers can be switched out with poblano peppers for extra spice or zucchini for lighter variation. Black beans can also be added for an extra protein and fiber boost.
– Toppings: Top off this egg casserole recipe with toppings galore! Cut up some corn tortillas for additional crunch, fresh avocado for creaminess, or sprinkle over some green onions and cilantro.
By trying these substitutions and variations, you can explore new flavors without sacrificing taste. Experiment until you find the perfect combination that suits your family’s taste buds perfectly!
Serving and Pairing
Now that you’ve cooked up that mouth-watering vegetarian chorizo breakfast casserole, let’s talk about how to serve and pair this dish. Trust me; this scrumptious egg casserole recipe is so versatile that it pairs well with almost anything.
First of all, you won’t go wrong by serving it directly from the oven while it’s still super-hot. The perfect way to do this is to remove the casserole from the oven, place it on a serving dish or plate, and allow it to cool for several minutes before serving.
What’s impressive is that not only does it taste incredibly delicious alone at breakfast time, but if kept in the refrigerator and reheated later, this vegan breakfast casserole also tastes fantastic for lunch or dinner. And if you’re cooking for a crowd, consider pairing it with other items you might find on brunch menus, such as fruit salad, muffins, or grits.
Some additional suggestions for pairing this dish include topping with crumbled chorizo and avocado slices, alongside sweet cornbread muffins or even hash browns made from scratch. Plus, you may add some tasty garnishes such as fresh cilantro or parsley.
In summary, this ample serving vegetarian chorizo breakfast casserole will get your day off to a nutritious start while satisfying your taste buds’ cravings! So grab your appetite and enjoy your meal.
Make-Ahead, Storing and Reheating
Now, let’s talk about the best ways to make-ahead, store and reheat this delicious Vegetarian Chorizo Breakfast Casserole. This is an excellent recipe for meal prep or when you’re expecting guests. It is easy to prepare ahead of time and keep in the refrigerator or freezer until you are ready to serve.
To make-ahead, assemble the casserole as instructed in the recipe and cover with plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours before baking.
If you want to store any leftovers or portions of the casserole for later use, wait until it has cool completely after baking. Then, transfer it into an airtight container, and store it in the refrigerator for up to four days or in the freezer for up to three months.
To reheat the Vegetarian Chorizo Breakfast Casserole, start by preheating your oven to 350°F (175°C). Cover the casserole with foil and bake it for 20-30 minutes if it’s coming from the fridge. If coming from frozen, leave in oven on a sheet pan covered with foil for 1 hour to 1 hour and half. For individual servings, microwave on HIGH for 1-2 minutes until heated through.
A great tip is to cut the casserole into portions before storing it; this way, you can reheat only what you need without having to reheat everything. When reheating in parts, the time cuts down so that each serving will only take a few minutes to come up to temperature properly.
Warm and filling, this hearty Vegetarian Chorizo Breakfast Casserole will become your go-to dish that is sure to please any crowd. You can’t go wrong with creamy eggs mixed chorizo crumbles and cheese topped off with a tangy salsa! Enjoy!
Tips for Perfect Results
Making a delicious Vegetarian Chorizo Breakfast Casserole can seem like a daunting task, but with the right tips and techniques, it can be done with ease. Here are some helpful tips for creating the perfect breakfast casserole:
1. Use high-quality ingredients
Using fresh and high-quality ingredients will make all the difference in your breakfast casserole. Freshly diced onions, bell peppers, and garlic will add more flavor to the dish than pre-packaged vegetables. Opt for organic vegetables whenever possible and choose vegan chorizo made from soy or veggie crumbles.
2. Preheat your oven to 375°F
Preheating your oven is essential to ensuring that your casserole cooks evenly. It allows the dish to cook at a consistent temperature right from the start. The perfect temperature for this Vegetarian Chorizo Breakfast Casserole is 375°F.
3. Cook the chorizo before mixing it with other ingredients
It’s crucial to cook the chorizo before mixing it in with the eggs and other ingredients. By cooking first over medium-high heat, you will render some of the chorizo’s fat, making it less greasy when baked into the casserole.
4. Letting the casserole rest before serving
Once you’ve cooked your Vegetarian Chorizo Breakfast Casserole, allow it to rest outside of the oven for at least 5-10 minutes before serving. This allows for time reabsorb liquid into itself — creating less liquid oozing out when slicing into it.
5. Customize it to your liking
Adding diced jalapeño pepper or crushed red pepper flakes can add an extra kick of heat to this already delicious Vegetarian Chorizo Breakfast Casserole. Additionally, you could swap Monterey Jack or cheddar cheese as shredded vegan cheese options work incredibly well also.
By following these simple tips and tricks, you’ll have no trouble making this crowd-pleasing & flavorful casserole recipe that everyone loved– especially during breakfast time!
Bottom Line
Now that you’ve read through my delicious Vegetarian Chorizo Breakfast Casserole recipe, it’s hard not to feel your mouth watering at the thought of this savory creation. Whether you’re a vegan, a vegetarian, or you just enjoy a hearty breakfast casserole, this recipe is sure to impress.
Not only is it loaded with desirable ingredients such as soy chorizo, Monterey Jack cheese, and diced onions, but it is also customizable to suit your specific preferences. You can easily substitute or add in different types of veggies, cheese, or even switch up the tortillas for an entirely new flavor profile.
Not only is this dish versatile, but it’s also easy to make ahead of time, store in the fridge or freezer, and reheat when you’re ready for breakfast. It is perfect for meal prep and can easily last multiple days, which makes mornings less hectic during the weekdays.
Overall, this Vegetarian Chorizo Breakfast Casserole recipe is full of flavor and can easily become a household favorite. Its versatility makes it perfect for any occasion whether it’s a brunch gathering with friends or just a lazy Saturday morning breakfast at home. Just give it a try and see why so many people are hooked on this delectable breakfast casserole.
Vegetarian Chorizo Breakfast Casserole Recipe
Ingredients
- nonstick cooking spray
- 3 cups o'brien frozen potatoes
- 3/4 cup monterey jack cheese or 3/4 cup cheddar cheese, shredded
- 1 (10 ounce) soy chorizo, I like Cacique brand
- 1 cup fat-free liquid egg product
- 1 1/2 cups skim milk
- salt and pepper
Instructions
- 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.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.