Mexican Breakfast Casserole Reicpe
Mexican Breakfast Casserole is hearty and filling with a bit of spice! It comes together quickly and is ready to eat in under an hour.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Cuisine American, Mexican
Calories 231 kcal
- (1 bag) 20 oz cooked shredded hash brown potatoes thawed
- (1 package) 1 oz Old El Paso Taco Seasoning Mix
- 1 lb chorizo or pork sausage
- 12 large eggs
- 2 cups Mexican Cheese shredded
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups salsa
Spray a 13x9x2 inch baking dish with cooking spray and Preheat the oven to 350°F.
Use a large mixing bowl to combine the hash browns, 1 tbsp of the Taco seasoning, toss until evenly coated, then gently press the mixture into the baking dish.
Heat a 10-inch skillet over medium-high heat. Spray with cooking spray and add the chorizo (sausage). Cook for 5-7 minutes or until cooked through, drain.
While the chorizo is cooking you grab a mixing bowl and beat the eggs, milk, salt, pepper, and the rest of the taco seasoning. Once the eggs have been fully beaten stir in the shredded cheese.
Stir in the salsa. Once the chorizo has been cooked and drained, add it to the egg mixture.
Pour the chorizo/egg mixture over the hash browns in the baking pan.
Bake, uncovered, for about 40 minutes, or until the egg center has cooked through.
Allow the casserole to cool and set for about 10 minutes before serving.
Calories: 231kcalCarbohydrates: 11gProtein: 14gFat: 15gSaturated Fat: 6gCholesterol: 171mgSodium: 1030mgPotassium: 244mgFiber: 2gSugar: 2gVitamin A: 852IUVitamin C: 5mgCalcium: 129mgIron: 2mg
Keyword Chorizo Breakfast Casserole, Mexican Breakfast Casserole, Mexican Egg Bake, Mexican Egg Casserole