Mexican Breakfast Casserole
A deliciously simple egg and hash brown casserole with a crispy Mexican flavored crust covering layers of fluffy eggs, cheese, onions, peppers and green chiles.
Servings: 12 servings
Ingredients
- cooking spray
- 12 large eggs
- 2 cups 8 ounces sharp cheddar cheese, shredded
- ¼ cup milk
- 1 red bell pepper diced
- 1 can 4.5 ounces green chiles, diced
- ½ cup green onions chopped
- ½ teaspoon salt
- 4 cups hash browns thawed
- 1 package taco seasoning mix
- 4 tablespoons butter melted
- Mexican Crema
Instructions
- Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
- In a large bowl, beat together the eggs, cheese, milk, bell pepper, green chiles, green onions and salt, whisk until mixed well. Pour the mixture into the prepared baking dish.
- Using the same bowl, combine the hash browns and taco seasoning mix. Drizzle with the melted butter and toss so that the potatoes are evenly coated with the butter and seasoning mix. In an even layer sprinkle the seasoned potatoes over the egg mixture.
- Place the baking dish, uncovered, in the middle of the oven and bake for 40-45 minutes or until the eggs are set and the hash browns are crispy. Let stand 10 minutes and drizzle with crema before serving.