Best Vegetable Mexican Breakfast Casserole Recipes

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VEGETABLE MEXICAN BREAKFAST CASSEROLE



Vegetable Mexican Breakfast Casserole image

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

16 large eggs
3 cups shredded Mexican cheese blend
4 large Old El Paso™ Flour Tortillas
1 red bell pepper, seeded and chopped
4.5 ounce can Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet Old El Paso™ Taco Seasoning mix Low Sodium
4 tablespoons butter, melted
1/2 cup crema (optional)

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

VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Vegetarian Mexican Breakfast Casserole image

This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.

Provided by carcrumpler

Categories     Breakfast and Brunch     Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 12

1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, cubed
1 cup milk
9 eggs, beaten
¾ cup chopped tomato
½ cup chopped red onion
1 bunch cilantro, chopped
½ tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried marjoram
2 cups shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
  • Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
  • Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
  • Bake in the preheated oven until set and golden, about 45 minutes.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 13.8 g, Cholesterol 286.3 mg, Fat 30.4 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 17.4 g, Sodium 897.5 mg, Sugar 3.1 g

MEXICAN-INSPIRED BREAKFAST CASSEROLE



Mexican-Inspired Breakfast Casserole image

A fun breakfast casserole with a Mexican flair--includes fresh cilantro, eggs, cheese, and veggies. Garnish with avocado slices and sour cream.

Provided by RCOSTIC

Categories     Breakfast and Brunch     Breakfast Casserole Recipes

Yield 8

Number Of Ingredients 13

cooking spray
1 (16 ounce) package bacon
10 large eggs
1 cup milk
½ medium red bell pepper, chopped
½ medium yellow bell pepper, chopped
½ medium onion, chopped
¼ cup chopped fresh cilantro, or to taste
salt and ground black pepper to taste
½ cup croutons, or more to taste
½ cup shredded pepper Jack cheese, or more to taste
½ cup shredded Cheddar cheese, or more to taste
½ cup shredded Swiss cheese, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a square baking pan with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
  • Whisk eggs and milk together in a bowl. Mix in bell peppers, onion, cilantro, salt, and pepper.
  • Arrange croutons in the bottom of the prepared pan. Layer with chopped bacon, then pepper Jack, Cheddar, and Swiss cheeses. Pour the egg mixture over the top.
  • Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let sit for 20 minutes before serving.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 5.9 g, Cholesterol 277.9 mg, Fat 21.6 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.1 g, Sodium 651.6 mg, Sugar 2.8 g

VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Vegetarian Mexican Breakfast Casserole image

Make and share this Vegetarian Mexican Breakfast Casserole recipe from Food.com.

Provided by Prose

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 medium chopped onion
1 green bell pepper, chopped
12 eggs, beaten
1 cup sour cream (or plain yogurt or Mexican crema)
12 medium flour tortillas
12 ounces Pace Picante Sauce
8 ounces grated cheese

Steps:

  • Saute onion and pepper in oil 2-3 minutes.
  • Pour in eggs and cook until well scrambled.
  • Stir in sour cream.
  • Spread mixture in center of each tortilla, roll and place in a greased 13 x 9 inch baking dish.
  • Spoon sauce over top and sprinkle with cheese.
  • Bake at 350 degrees for 20-30 minutes.
  • Serve with sliced avocados or guacamole, if desired.

Nutrition Facts : Calories 708.1, Fat 39, SaturatedFat 16.3, Cholesterol 464.1, Sodium 1454.7, Carbohydrate 59.1, Fiber 4.4, Sugar 5.6, Protein 30.1

LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Low Carb Vegetarian Mexican Breakfast Casserole image

Make and share this Low Carb Vegetarian Mexican Breakfast Casserole recipe from Food.com.

Provided by sglumich

Categories     Breakfast

Time 1h15m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 onion
1/2 bell pepper
2 garlic cloves, minced
8 ounces Morningstar Farms grillers, crumbles
5 slices pickled jalapeno chilies, chopped
2 cups cheddar cheese, shredded
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup salsa
12 eggs
1/2 cup light cream

Steps:

  • Preheat oven to 350F and grease a 9x13 pan.
  • Saute onion and pepper in olive oil until onions are translucent.
  • Add minced garlic and saute for 1 minute.
  • Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
  • Add spices to crumbles and mix thoroughly. Remove from heat.
  • Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
  • Mix crumble mixture and egg mixture. Pour in pan.
  • Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 193.6, Fat 14.3, SaturatedFat 6.9, Cholesterol 212.4, Sodium 433.7, Carbohydrate 4.4, Fiber 1, Sugar 1.6, Protein 12.1

NEW MEXICAN BREAKFAST CASSEROLE



New Mexican Breakfast Casserole image

Put these together then serve with flour tortillas. Leftovers can be rolled and frozen for breakfast or lunch.

Provided by boogiemom

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 55m

Yield 8

Number Of Ingredients 8

2 tablespoons vegetable oil, or more as needed
1 (26 ounce) package frozen hash browns
1 onion, chopped
8 slices bacon
2 cups shredded Cheddar cheese
1 (8 ounce) can roasted green chile peppers, chopped
8 eggs
12 (8 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
  • Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
  • Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
  • Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
  • Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.

Nutrition Facts : Calories 602.8 calories, Carbohydrate 61.5 g, Cholesterol 225.7 mg, Fat 33.6 g, Fiber 4.5 g, Protein 25.7 g, SaturatedFat 13.1 g, Sodium 1329.7 mg, Sugar 3.5 g

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