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Back to school season is here! Kick it off with this delicious (and super easy) cheesy chorizo and hash brown breakfast casserole.
Did you know that back to school season kicks off my favorite time of year? I’ve always loved fall. There is something about the shorter days, the crisper air (even here in Southwest Florida), and the fall foods that makes me incredibly happy.
I know, I know, it’s still officially summer. I’ll probably end up missing these long sunny days, but for now I’m dreaming of fall. Admittedly, I’m also looking forward to Robert starting preschool. I can’t wait to have some one on one time with Jackson.
I’ve almost always experienced back to school season either as a student or a teacher. This will be my first year experiencing back to school season as a parent!
As a student and a teacher, my favorite part about back to school was always fun breakfast recipes. Growing up, my mom wasn’t much of a cook, but she sure did cook a mean breakfast. As a parent, back to school breakfasts are still my favorite part of heading back to school.
To celebrate Robert heading off to his first year of pre-school, I’m sharing my recipe for cheesy chorizo and hash brown breakfast casserole. It’s got a South Western flair without being overly spicy. The Pace Picante Sauce adds the perfect amount of flavor and pairs very well with chorizo.
Breakfast casseroles are the way to go when it comes to busy mornings. I put the whole thing together while the boys were playing in the playroom one afternoon. It barely took 15 minutes to put it together. You can toss it in the refrigerator over night for a quick and easy breakfast.
Since I will be getting out of the house earlier than usual once school begins, I paired my chorizo and hash brown breakfast casserole with a V8+ Energy orange pineapple drink. It has a full serving of fruit and vegetables with the added energy of green tea. You get all the energy you need without the afternoon crash!
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The best part about this casserole is that it is versatile enough to be served for any meal, not just breakfast. In fact, it’s a spin off of a meal that a friend of mine made for me using spaghetti squash instead of hash browns. Leave it to me to take a carb free meal and add back in the carbs. But hey, at least now you know that you can make this carb free using spaghetti squash! Add salad and you’ve got a complete meal.
If you’re a carb loving potato eater like me, then you will absolutely love the hash browns in this casserole. Here’s the recipe.
- 2 Tbsp. butter
- 1-2 links of chorizo sausage (one for mild, two for spicy)
- 1 20 ounce package of hash browns
- 1/2 C. of Pace Picante Salsa
- 2 C. of shredded cheddar cheese
- 6 eggs
- 1/4 C. milk
- Cut casing off chorizo and discard.
- Cook chorizo over medium heat on a skillet for 12 minutes or until cooked through.
- In a medium bowl combine chorizo, salsa, hash browns and half the cheese, combine.
- Grease baking dish with butter and add mixture to dish.
- Beat eggs and milk until well combined.
- Pour over baking dish mixture.
- Sprinkle remaining cheese on top of dish.
- Back on 350 degrees for 40 minutes or until cheese is brown and bubbly on top.
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