MEXICAN BREAKFAST CASSEROLE

TEX MEX FLAVORS!

INGREDIENTS

– 1 pound breakfast sausage – 1 red bell pepper diced – 1 green bell pepper diced – 1 small onion finely chopped – 1 10.5 ounce can diced tomatoes with chilies – 1 packet taco seasoning – 1 30- ounce package frozen hash browns – 2 cups shredded taco blend cheese divided – 8 large eggs – 1/4 cup milk – Salt and pepper to taste.

EGGS AND SAUSAGE!

CHEESE AND HASHBROWNS!

1. Preheat the oven to 400 degrees and grease a 9x13 baking dish with nonstick cooking spray. 2. Brown the sausage with the bell peppers and onion in a large skillet. 3. When the sausage is cooked through, add the diced tomatoes with chilies and taco season. Stir to combine. Cook over medium heat until the liquid from the tomatoes has reduced. Remove from heat and set aside. 4. Combine the hashbrowns with one cup of shredded cheese. Season with salt and pepper and spread the mixture evenly in the bottom of the baking dish. 5. Top the hashbrowns with the sausage mixture.

DIRECTIONS

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