MEXICAN EGG CASSEROLE
Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. -Mary Steiner, West Bend, Wisconsin
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 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 421 calories, Fat 27g fat (15g saturated fat), Cholesterol 382mg cholesterol, Sodium 856mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
MEXICAN BREAKFAST CASSEROLE
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.
MEXICAN-STYLE BREAKFAST CASSEROLE
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
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 TORTILLA BREAKFAST CASSEROLE
Brought to you by Johnsonville® Sausage
Provided by Taste of Home
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cook sausages according to package directions; cut into 1/4-inch slices; set aside. , In a skillet, sauté onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside. , In a bowl, combine cheeses, green onion and cilantro. In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. , In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips. , Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
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MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN CRUST …
From littlespicejar.com
Servings 8Estimated Reading Time 7 minsCategory Breakfast & BrunchTotal Time 1 hr 10 mins
- Heat a medium skillet over medium high heat. Add the 2 teaspoons of oil and sauté the onions for 2 minutes or until they turn translucent. Remove the onions to a bowl, let cool.
- Generously spray a 9x13 baking dish with nonstick cooking spray. Position a rack in the center of the oven and preheat the oven to 375ºF if you're baking the casserole immediately.
- In a large bowl, whisk together the eggs, half and half, hot sauce, ½ teaspoon salt and ½ teaspoon black pepper. Fold in the bell peppers, green chilies, black beans, cilantro, cheese and the cooked onions. Pour the mixture into the prepared baking dish.
- In a medium bowl, toss the shredded potatoes with the taco seasoning. Drizzle in the melted butter. Use a rubber spatula to mix until the potatoes are evenly coated with butter. Sprinkle the shredded potatoes over the prepared egg mixture.
MEXICAN BREAKFAST CASSEROLE RECIPE - PILLSBURY.COM
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4.5/5 (42)Category BreakfastCuisine MexicanTotal Time 1 hr 10 mins
- Heat oven to 350°F. Spray 13x9x2-inch (3-quart) baking dish with cooking spray. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat in baking dish.
- Spray 10-inch skillet with cooking spray. Cook breakfast sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Meanwhile, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl with whisk until well mixed. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish.
- Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving.
MEXICAN BREAKFAST CASSEROLE RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
5/5 (19)Calories 612 per servingCategory Breakfast
- In a large skillet, brown chorizo with onions, bell peppers, and garlic until chorizo is cooked through. Remove from heat, and set aside.
- In a medium mixing bowl, combine cheeses, cilantro, green onions, and jalapenos. Stir until combined. Set aside.
- Spread a third (1/3) of the tortilla pieces into the bottom of the dish (12 pieces). Then spoon 1/3 of the chorizo mixture and 1/3 of the cheese mixture on top. Repeat layers twice more, ending with the cheese layer.
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