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Mexican Breakfast Casserole Reicpe

Lil' Luna
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.
5 from 8 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast
Cuisine American, Mexican
Servings 16
Calories 231 kcal

Ingredients
  

  • (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 c Mexican Cheese shredded
  • 1/4 c milk
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 1/2 c salsa

Instructions
 

  • 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.
  • Once the choirzo has been cooked and drained, add it to the egg mixture. Mix and then stir in the salsa.
  • 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 a bout 10 minutes before serving.

Video

Nutrition

Calories: 231kcalCarbohydrates: 11gProtein: 14gFat: 15gSaturated Fat: 6gCholesterol: 171mgSodium: 1030mgPotassium: 244mgFiber: 2gSugar: 2gVitamin A: 852IUVitamin C: 5mgCalcium: 129mgIron: 2mg
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