MEXICAN BREAKFAST CASSEROLE
A spicy spin on your average American breakfast casserole. Feel free to change anything in this recipe. This was really delicious as it is, but I'm always looking for ways to improve it! Enjoy! Top with your favorite hot sauce or even taco sauce.
Provided by Carrie Thomas
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h23m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
- Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
- Cook and stir potatoes and onion in the skillet until golden brown, about 10 minutes. Add bacon and diced tomatoes; stir until heated through, 3 to 5 minutes.
- Pour potato mixture into the casserole dish.
- Whisk cream of chicken soup, milk, and eggs together in a bowl. Pour over potato mixture in the casserole dish.
- Bake in the preheated oven until eggs are set, about 40 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 36.1 g, Cholesterol 130.2 mg, Fat 16.5 g, Fiber 4.2 g, Protein 17.4 g, SaturatedFat 7.4 g, Sodium 910.5 mg, Sugar 5.2 g
MEXICAN BREAKFAST CASSEROLE
Make and share this Mexican Breakfast Casserole recipe from Food.com.
Provided by Digital Girlie
Categories Breakfast
Time 55m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Spray a 9" by 13" baking pan with nonstick cooking spray.
- Place the bread cubes in a single layer in the bottom of the pan.
- Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside.
- In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and saute until tender. Add garlic and saute a minute more and then add spinach and cook just until spinach wilts.
- Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses.
- Repeat the layers once more until all ingredients have been used.
- Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.
- Enjoy!
Nutrition Facts : Calories 177.4, Fat 8.6, SaturatedFat 3.1, Cholesterol 108.5, Sodium 425.8, Carbohydrate 9.2, Fiber 1.4, Sugar 1.9, Protein 15.4
MEXICAN BREAKFAST CASSEROLE
Steps:
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
- In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
- In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
- In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
- Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 350 degrees F.
- Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
MEXICAN BREAKFAST CASSEROLE
Make and share this Mexican Breakfast Casserole recipe from Food.com.
Provided by Molly53
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425F and spray a 9 x 13 baking pan with cooking spray.
- Arrange tortilla pieces evenly in the bottom of the pan; set aside.
- Add the boiling water to the cheese sauce in the au gratin mix; mix well.
- Add potato slices, onion, jalapeno pepper and cooked chorizo to the liquid.
- Add eggs and stir thoroughly.
- Pour over the tortilla pieces and spread evenly.
- Loosely cover with foil and bake for 30 minutes.
- Remove foil and bake an additional five minutes.
- Remove from oven and let sit for ten minutes before serving.
- Serve with salsa or pico de gallo.
MEXICAN BREAKFAST CASSEROLE
Steps:
- In an 8-in. square baking dish coated with cooking spray, combine the bread cubes, ham, chilies and red pepper. , In a small bowl, whisk the egg substitute, milk, onion powder, cumin, mustard and cayenne. Pour over bread mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.
Nutrition Facts : Calories 305 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1154mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
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