Soyrizo Potato Breakfast Bake
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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
Instructions
  1. Cook potatoes and set aside to chop up when cooled
  2. Add olive oil to a medium skillet set to a medium-high heat
  3. Once hot, add garlic, bell pepper, and onion.
  4. Stir for 4 - 5 minutes or until veggies are softened.
  5. In another small pan cook soyrizo, crumbling with a wooden spoon as it heats.
  6. Cook until heated through, about 5 minutes.
  7. Add veggies to soyriizo, blend in spices except salt & pepper.
  8. Pre-heat oven to 350 degrees F
  9. Place English muffin cubes in the bottom of a greased 8 x 8-inch baking dish.
  10. Drizzle with melted butter.
  11. Add layer of soyrizo mixture
  12. Add layer of potato slices (I added some extra salt & pepper onto potatoes)
  13. In a large bowl, whisk shredded cheddar, eggs, milk, salt and pepper.
  14. Pour over top of casserole.
  15. Bake uncovered for 35-40 minutes
  16. Insert knife in the center and check that it comes out clean. Done
  17. Sprinkle with fresh green onions if desired.
  18. Let stand for 10 minutes before serving
Recipe by Veggie Punk Kitchen at http://veggiepunkkitchen.com/soyrizo-potato-breakfast-bake/