ENCHILADA HASH BROWN CASSEROLE
Here's a wonderfully different combination of Mexican flavors that's guaranteed to spice up any family brunch, breakfast or supper. Try this dish soon...it just may become a new favorite! Geraldine Saucier - Albuquerque, New Mexico
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; stir in the potatoes, 1 cup cheese, ham, beans and green chilies. Transfer to a greased 8-in. square baking dish; sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes., Meanwhile, in a large skillet, fry eggs in butter as desired. Serve with casserole.
Nutrition Facts : Calories 347 calories, Fat 19g fat (10g saturated fat), Cholesterol 255mg cholesterol, Sodium 1080mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 5g fiber), Protein 21g protein.
HASH BROWN ENCHILADA BREAKFAST CASSEROLE
Made with hash browns, eggs and chorizo, this easy enchilada breakfast casserole is bound to become a new family favorite.
Provided by Stephanie Wise
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or casserole with cooking spray.
- Heat 10-inch heavy-bottomed skillet over medium-high heat. Add chorizo, 1/4 cup of the green bell pepper, 1/4 cup of the red bell pepper and 1/4 cup of the onion. Cook about 10 minutes, stirring frequently and breaking up chorizo with wooden spoon, until chorizo is no longer pink and vegetables are softened.
- Reduce heat to medium-low. Stir in black beans, enchilada sauce, cream cheese and taco seasoning mix until well combined. Cook about 2 minutes or until warmed through. Transfer mixture to baking dish.
- Wipe out skillet, and return to stovetop over medium-low heat. Add olive oil. In large bowl, beat eggs, milk, and salt and pepper with whisk. Pour into skillet and cook 5 to 7 minutes, stirring occasionally, until eggs are a soft scramble. Remove from heat; stir in 1 cup of the shredded cheese. Spread evenly over top of mixture in baking dish.
- In large bowl, mix remaining 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup onion, 1 cup shredded cheese and the hash brown potatoes. Spread evenly over eggs in baking dish.
- Bake 30 to 35 minutes or until bubbly and baked through and potatoes on top are golden brown. Sprinkle with chopped fresh cilantro. Serve warm.
Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 280 mg, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 5 g, TransFat 0 g
HASH BROWN BREAKFAST CASSEROLE
This savory, scrumptious hash brown breakfast casserole uses an egg substitute for lower fat and cholesterol. Serve with fresh fruit for a morning meal that'll keep your family going strong until lunch! -Cindy Schneider, Sarasota, Florida
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine hash browns, egg substitute, chicken, garlic powder and pepper. Transfer to a greased 8-in. square baking dish; sprinkle with cheese., Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 223 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 353mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
BREAKFAST ENCHILADAS
A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.
Provided by MAMASPICE
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
- Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
- Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.
Nutrition Facts : Calories 482.6 calories, Carbohydrate 53 g, Cholesterol 36.6 mg, Fat 24.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1578.4 mg, Sugar 3.6 g
BRUNCH BUDDIES ENCHILADAS
In our women's group, we take turns making brunch. I was tired of the same casseroles so I invented this Mexican-style bake. The recipe requests keep coming. -Julia Huntington, Cheyenne, Wyoming
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place 2 cups cheese, ham, green pepper, onion and tomato in a large bowl; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down., In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; add toppings., Bake, covered, 30 minutes. Uncover; bake until cheese is melted and a knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing uncovered time to 25-35 minutes or until cheese is melted and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 375 calories, Fat 22g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 832mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
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