Old New Mexican Breakfast Casserole Recipes

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NEW MEXICAN BREAKFAST CASSEROLE



New Mexican Breakfast Casserole image

Put these together then serve with flour tortillas. Leftovers can be rolled and frozen for breakfast or lunch.

Provided by boogiemom

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 55m

Yield 8

Number Of Ingredients 8

2 tablespoons vegetable oil, or more as needed
1 (26 ounce) package frozen hash browns
1 onion, chopped
8 slices bacon
2 cups shredded Cheddar cheese
1 (8 ounce) can roasted green chile peppers, chopped
8 eggs
12 (8 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
  • Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
  • Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
  • Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
  • Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.

Nutrition Facts : Calories 602.8 calories, Carbohydrate 61.5 g, Cholesterol 225.7 mg, Fat 33.6 g, Fiber 4.5 g, Protein 25.7 g, SaturatedFat 13.1 g, Sodium 1329.7 mg, Sugar 3.5 g

MEXICAN BREAKFAST CASSEROLE



Mexican Breakfast Casserole image

"I make this recipe whenever I'm having overnight guests," writes Leona Hansen of Kennedy Meadows, California. "Fresh fruit and tortillas or sweet rolls go very well to complete breakfast."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 4 servings.

Number Of Ingredients 13

4 cups cubed day-old French bread
1 cup cubed fully cooked lean ham
1 can (4 ounces) chopped green chilies
1/4 cup chopped sweet red pepper
1-1/4 cups egg substitute
1 cup fat-free milk
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1-1/4 cups shredded reduced-fat cheddar cheese
Salsa, optional

Steps:

  • In an 8-in. square baking dish coated with cooking spray, combine the bread cubes, ham, chilies and red pepper. , In a small bowl, whisk the egg substitute, milk, onion powder, cumin, mustard and cayenne. Pour over bread mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

Nutrition Facts : Calories 305 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1154mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

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.

OLD NEW MEXICAN BREAKFAST CASSEROLE



Old New Mexican Breakfast Casserole image

Mexican food lovers -- this casserole is for you. With a laundry list of flavorful ingredients, this dish is filled with spice and everything nice. You'll go from saying ole to oh yeah!

Provided by By The Lake

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb ground pork breakfast sausage
4 scallions, diced, reserving 2/3 of the diced green tops
2 (7 ounce) cans diced green chilies
6 slices sourdough bread
1 1/2 cups shredded colby-monterey jack cheese
1 small roma tomato, seeded, diced into 1/4-inch dice
10 eggs
1 cup half-and-half

Steps:

  • Fry sausage until browned and almost cooked through. Add scallion bottoms along with 1/3 of the green tops and cook until meat is thoroughly cooked and turn off heat. Add chilies and mix well.
  • Spray a 9X13 inch-baking dish with cooking spray. Place the bread slices into the dish to cover bottom and pour sausage mixture evenly over bread. Spread cheese evenly over sausage and sprinkle reserved diced green scallion tops and tomato over cheese.
  • In a separate bowl, beat eggs and add half-and-half and pour over casserole. Cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 350 degrees and bake casserole for 35 minutes. Cover with aluminum foil and continue to bake another 15 minutes. Remove from oven and let stand for 5 minutes before serving.
  • Prep time does not include overnight resting period.

VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Vegetarian Mexican Breakfast Casserole image

This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.

Provided by carcrumpler

Categories     Breakfast and Brunch     Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 12

1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, cubed
1 cup milk
9 eggs, beaten
¾ cup chopped tomato
½ cup chopped red onion
1 bunch cilantro, chopped
½ tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried marjoram
2 cups shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
  • Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
  • Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
  • Bake in the preheated oven until set and golden, about 45 minutes.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 13.8 g, Cholesterol 286.3 mg, Fat 30.4 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 17.4 g, Sodium 897.5 mg, Sugar 3.1 g

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