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Mexican Breakfast Casserole

Mexican Breakfast Casserole

Try a new twist on the all-time favorite egg bake; this dish adds some fabulous Mexican flavor, and is sure to be a hit at your next gathering.

Ingredients

  • 1 (20 ounce) bag refrigerated cooked shredded hash brown potatoes
  • 1 (1 ounce) package Old El Paso™ taco seasoning mix
  • 1 pound bulk turkey or pork breakfast sausage
  • 1 medium onion, chopped (1/2 cup)
  • 12 eggs
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 1/2 cups (from 16-ounce jar) Old El Paso™ Thick 'n Chunky medium salsa

Instructions

  1. Heat oven to 350 degrees F. Spray 13 x 9 x 2-inch (3-quart) baking dish with cooking spray.
  2. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat into baking dish.
  3. Spray 10-inch skillet with cooking spray. Cook breakfast sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  4. Meanwhile, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl with whisk until well mixed.
  5. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish.
  6. Bake uncovered about 40 minutes or until eggs are set in center.
  7. Let stand for 10 minutes before serving.
  8. Top servings with dollops of sour cream and more salsa, if you like.

20 min prep time | 12 servings

Nutrition Facts Serving Size: 1 Serving Calories 280 Calories from Fat 140 Total Fat 16g 24% Saturated Fat 7g 33% Trans Fat 0g 0% Cholesterol 240mg 81% Sodium 980mg 41% Total Carbohydrate 15g 5% Dietary Fiber 1g 4% Sugars 1g 1% Protein 21g 21%

% Daily Value*: Vitamin A 15% Vitamin C 2% Calcium 15% Iron 10%

Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Pillsbury



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