Mexican Breakfast Casserole
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.
Servings: 16
Ingredients
- 1 (20-ounce) bag cooked shredded hash brown potatoes, thawed
- 1 packet Old El Paso Taco Seasoning Mix
- 1 pound chorizo, or pork sausage
- 12 large eggs
- 2 cups Mexican Cheese, shredded
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1½ cups salsa
Instructions
- Spray a 9x13-inch baking dish with cooking spray. Preheat the oven to 350°F.
- Use a large mixing bowl to combine the hash browns and 1 tablespoon 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, in a medium mixing bowl, beat the eggs, milk, salt, pepper, and the remaining 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.
Video
Notes
Recipe Tips.
- To use fresh potatoes, peel and shred 20 ounces of russet potatoes. Blanch, drain, and pat dry before adding to the recipe.
- You can use store-bought chorizo or make delicious homemade chorizo.
- Top each slice with diced avocado, tomatoes, or salsa, or spoon some casserole into a flour tortilla.
Nutrition
Calories: 231kcal | Carbohydrates: 11g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 171mg | Sodium: 1030mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 852IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 2mg