Vegetarian Chorizo Breakfast Casserole - cooking 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

Preparation

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.