Soyrizo Potato Breakfast Bake is a flavorful and simple dish to prepare! Fluffy English muffin pieces topped with spicy soyrizo, potatoes, eggs, veggies, and cheese make a very filling breakfast.
Soyrizo Potato Breakfast Bake has become my new favorite dish for laid back brunches. It is so easy, and so delicious…especially with a few spoonfuls of salsa or some avocado slices to pile on top. You can prepare it the night before serving, too, to let you join in on the get together. Prepare ingredients as instructed. Cover baking dish and refrigerate overnight. When ready to bake, remove from refrigerator 30 minutes before baking.
Who doesn’t like a hot breakfast casserole on a leisurely weekend? But, not just any casserole! I’m talking a layer of fluffy, crisp Thomas Original English Muffins, spicy Trader Joe’s soyrizo, potatoes, bell peppers, onions and melty cheddar.
There are so many ways to serve this. Roll it up into a burrito or make a quesadilla and dollop some sour cream or salsa fresca on top.
If you have leftovers, you can freeze some burritos for a breakfast on the go. Some tips for freezing:
- Use fresh, room temperature burrito-size tortillas. Cold tortillas tend to crack when rolled. Since you want the burrito to hold the filling in a tight package, soft tortillas are a must.
- Choose any fillings you love as long as they aren’t too wet. Again, you want a tight, compact package, so drippy, wet fillings aren’t going to go over well.
- Assemble burritos with room temperature ingredients. It’s important to me not to let the burritos get soggy. If they are soggy before they even enter the freezer, they aren’t going to improve in the deep freeze. By using room temperature ingredients, I can avoid any steamy, soggy messes. Plus, they chill and freeze quicker, reducing the risk of freezer burn.
- Wrap them well. I usually make dozens of burritos at a time. As soon as they are rolled, I stack them in zip-top freezer bags. It’s rare that I’ve had them stick together. An alternative means of wrapping is to wrap each one individually in foil or plastic wrap and then store the whole lot in a freezer bag. This method is particularly helpful if you’re going to pack a few burritos for work or school.
I used a Potato Express to speed up the process. It’s like having a magic bag. 4 minutes in the microwave and out comes a perfectly cooked spud. I see a lot of late night ads. Knives that cut through tin cans AND tomatoes. Miraculous food choppers, ginormous cupcake molds, and various other seemingly useless objects. I saw the Potato Express at my local CVS, and I thought I’d throw caution to the wind and give this a shot. I’m SO happy I gave into the temptation for a cooking shortcut.
- ½ teaspoon olive oil
- 8 oz. pkg. soyrizo
- 4 Thomas’ Original English Muffins, cut into 1-inch cubes
- 2 medium to large russet potatoes - cooked then cut into rounds
- 2 Tbsp unsalted butter, melted
- ½ medium yellow onion, chopped
- 1 bell pepper, any color, chopped
- 2 cloves garlic, minced
- 1½ cup shredded cheddar cheese
- 6 large eggs or 7 medium eggs
- 1 cup fat-free milk
- Salt & pepper to taste
- ¼ Tsp. red pepper flakes
- ¼ Tsp. cumin
- ¼ Tsp. paprika
- ¼ Tsp. sage
- Dash of oregano
- Cook potatoes and set aside to chop up when cooled
- Add olive oil to a medium skillet set to a medium-high heat
- Once hot, add garlic, bell pepper, and onion.
- Stir for 4 - 5 minutes or until veggies are softened.
- In another small pan cook soyrizo, crumbling with a wooden spoon as it heats.
- Cook until heated through, about 5 minutes.
- Add veggies to soyriizo, blend in spices except salt & pepper.
- Pre-heat oven to 350 degrees F
- Place English muffin cubes in the bottom of a greased 8 x 8-inch baking dish.
- Drizzle with melted butter.
- Add layer of soyrizo mixture
- Add layer of potato slices (I added some extra salt & pepper onto potatoes)
- In a large bowl, whisk shredded cheddar, eggs, milk, salt and pepper.
- Pour over top of casserole.
- Bake uncovered for 35-40 minutes
- Insert knife in the center and check that it comes out clean. Done
- Sprinkle with fresh green onions if desired.
- Let stand for 10 minutes before serving
Cooking tunes: The Sex Pistols – Never Mind The Bollocks, The Ramones – We’re Outta Here, Misfits – Famous Monsters, Bad Religion – Recipe for Hate.
Writing tunes: New Order – Substance, The Specials – The Singles Collection, KROQ’s Flashbacks: Greatest Hits, The Replacements – Don’t Tell A Soul.
As is the case for most Italian food, the safest bet with any pairing is to follow the rule “if it grows together, it goes together”. Genoa, pesto’s homeland, is in Liguria, a small region on the Mediterranean coast just northwest of Tuscany. The indigenous white grape here is Vermentino, which makes lovely wines that offer rich flavors of tropical fruit but also bring great acidity, matching the dual personality of its sister sauce. Ligurian Vermentino is not exactly easy to come by in our area, but Sardinia’s Argiolas makes an excellent option –Costamolino ($14.99) – which is widely available and delicious for the price. Of course, other aromatic northern Italian whites can also work well, including Ligurian Pigato and 
