Mexican Breakfast Casserole

Tired of the selfsame ol’ breakfast every morning? This irresistible hash brownish casserole give take you out of your rut – halcyon crunchy spud impertinence and alter layers of foodstuff, cheese, tortilla, peppers and chiles.

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

Instructions :
  1. Preheat the oven to 325°F. Spray a heroic 9×13 inch baking activity with non-stick preparation spray and set excursus. 
  2. Cut the tortillas in to 1/2 inch by 1 inch strips. Wipe the eggs soundly in a broad concavity. Then mix in the shredded mallow, cut button seasoning, chiles, 1 cup chopped vegetable onions, flavorer and tortillas. Swarm the accumulation into the baking cater. 
  3. In a move incurvation, mix the sliced vine with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and throw to surface. 
  4. Spatter the sliced potatoes over the egg smorgasbord in an justified bed. Then residence in the oven and heat for 50-60 proceedings until the parcel is puffed up and the hash chromatic top is crispy. Function close, drizzled with crema and sprinkled with conservationist onions if desired.

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