Spicy Soy Chorizo Egg Casserole
Ingredients:
- 1 16 oz package frozen hash browns (you don't need to thaw them)
- 1 4 oz can diced green chiles
- 1 jalapeno (diced)
- 1 12 oz package soy chorizo (I like the one from Trader Joe's the best)
- 3 cups fresh spinach
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 10 eggs
- 1 cup milk
- 1 cup plain Greek yogurt
- 1 1/2 cups shredded cheddar cheese
Instructions:
- Preheat oven to 375 degrees F and grease a 9 x 13 baking dish.
- Mix the frozen hashbrowns with the green chilis and jalapeno and spread evenly in the bottom of the prepared baking dish.
- Heat a medium pan over medium-high heat. Add the soy chorizo and saute until lightly browned, about 5-7 minutes.
- Crumble the cooked soy chorizo over the hashbrown layer.
- Wipe out your pan and add the spinach plus a splash of water to the pan and cook until wilted, about 3 minutes.
- Spread the spinach overtop of the soy chorizo in the pan.
- Whisk together the spices, eggs, milk, Greek yogurt and cheese and pour over the casserole.
- Bake at 375 degrees F. for 45 minutes - 1 hour until a knife comes out clean. Start checking at 45 minutes - it will depend on your oven.
- NOTE: You can make this a day in advance and store in the fridge until ready to bake. If you are storing it in the fridge before baking, it will probably take closer to an hour to cook all the way through.