VEGETABLE MEXICAN BREAKFAST CASSEROLE
An irresistible Hash Brown Casserole with a golden crusty potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles.
Categories Breakfast
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F. Spray a large 9 x 13 inch baking dish with non-stick cooking spray and set aside.
- Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
- In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
- Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.
Nutrition Facts : ServingSize 1 Serving
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