Mexican Breakfast Casserole
User Reviews
5
Mexican Breakfast Casserole
Description
The casserole begins by coating thawed shredded hash browns with taco seasoning, pressed into a greased baking dish to form a base layer. Meanwhile, the chorizo is cooked and drained to remove excess fat. Eggs are beaten with milk, salt, pepper, remaining taco seasoning, shredded Mexican cheese, and salsa to create a flavorful liquid layer, into which the cooked chorizo is stirred.
This egg mixture is poured over the potato base and baked uncovered at moderate oven temperature for approximately 40 minutes until the egg custard is fully cooked and set. Cooling briefly before serving allows the casserole to firm up, making it easier to slice.
The casserole’s combination of seasoned potatoes, spicy sausage, cheesy eggs, and salsa delivers a balanced savory meal with varied textures. It can be prepared ahead, stored refrigerated or frozen, then baked fresh, making it convenient for meal planning or feeding a crowd.
Leftovers store well refrigerated for a few days or frozen up to three months and reheat easily in the microwave. Thaw frozen casserole overnight prior to baking.
Ingredients
- 1 (20-ounce) bag potato thawed, cooked shredded hash brown
- 1 packet taco seasoning mix Old El Paso brand
- 1 pound chorizo or pork sausage
- 12 large egg
- 2 cups Mexican cheese shredded
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1½ cups salsa
Instructions
- Spray a 9x13-inch baking dish with cooking spray. Preheat the oven to 350°F.
- Use a large mixing bowl to combine the hash browns and 1 tablespoon of the Taco seasoning. Toss until evenly coated, then gently press the mixture into the baking dish.
- Heat a 10-inch skillet over medium-high heat. Spray with cooking spray and add the chorizo (sausage). Cook for 5-7 minutes or until cooked through, drain.
- While the chorizo is cooking, in a medium mixing bowl, beat the eggs, milk, salt, pepper, and the remaining taco seasoning. Once the eggs have been fully beaten stir in the shredded cheese.
- Stir in the salsa. Once the chorizo has been cooked and drained, add it to the egg mixture.
- Pour the chorizo/egg mixture over the hash browns in the baking pan.
- Bake, uncovered, for about 40 minutes, or until the egg center has cooked through.
- Allow the casserole to cool and set for about 10 minutes before serving.
Notes
- This casserole can be assembled and refrigerated for up to 24 hours before baking.
- For longer storage, freeze wrapped tightly and thaw overnight before baking.
- Store leftovers in airtight containers in the fridge for 2-3 days or freeze up to 3 months.
- Reheat leftover servings in the microwave until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 171mg | 57% |
| Sodium | 1030mg | 43% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 852IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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