Easy Mexican Breakfast Casserole
Add a little Fiesta to your mornings with this Easy Mexican Breakfast Casserole. Full of bold South of the Border flavors, it's a fun breakfast recipe that will win over any crowd. Make it ahead the night before for an easy breakfast!
Servings 8 people
Calories 399kcal
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.
Instructions
- Preheat the oven to 400 degrees and grease a 9x13 baking dish with nonstick cooking spray.
- Brown the sausage with the bell peppers and onion in a large skillet.
- 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.
- 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.
- Top the hashbrowns with the sausage mixture.
- Whisk together the eggs, milk, salt and pepper in a large bowl. Pour the mixture over the top of the casserole.
- Top with remaining shredded cheese.
- Bake in the preheated oven for 40 minutes, until the eggs are set and the cheese is melted.
Nutrition
Calories: 399kcal