Mexican Inspired Breakfast Casserole Recipes

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MEXICAN-STYLE BREAKFAST CASSEROLE



Mexican-Style Breakfast Casserole image

I love Mexican food and can eat it for breakfast, lunch, and dinner! Here's an easy, yummy breakfast casserole recipe. Cut and serve with a slice of avocado, a dollop of sour cream, a spoonful of salsa, and a sprinkling of chopped fresh cilantro.

Provided by kcjovigirl

Categories     100+ Breakfast and Brunch Recipes     Breakfast Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

cooking spray
1 medium onion, chopped
5 cups shredded hash brown potatoes
3 cups diced ham
2 cups shredded taco-flavored cheese
1 (7 ounce) can diced green chile peppers
8 large eggs
1 cup milk
1 cup sour cream
1 teaspoon taco seasoning mix, or more to taste
1 cup shredded Mexican blend cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.
  • Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.
  • Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.

Nutrition Facts : Calories 527.5 calories, Carbohydrate 24.7 g, Cholesterol 270.6 mg, Fat 40.4 g, Fiber 2 g, Protein 29.7 g, SaturatedFat 21.2 g, Sodium 1393.3 mg, Sugar 3.3 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

MEXICAN BREAKFAST CASSEROLE



Mexican Breakfast Casserole image

Provided by Food Network

Categories     main-dish

Time 2h21m

Yield 10 servings

Number Of Ingredients 19

1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish
6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro

Steps:

  • Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
  • Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
  • In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
  • In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
  • In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
  • Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
  • Preheat the oven to 350 degrees F.
  • Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

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