Mexican Breakfast Casserole Reicpe Food

NEW MEXICAN BREAKFAST CASSEROLE

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.

MEXICAN BREAKFAST CASSEROLE

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.

MEXICAN-STYLE BREAKFAST CASSEROLE

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.

MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 425F and spray a 9 x 13 baking pan with cooking spray.
• Arrange tortilla pieces evenly in the bottom of the pan; set aside.
• Add the boiling water to the cheese sauce in the au gratin mix; mix well.
• Add potato slices, onion, jalapeno pepper and cooked chorizo to the liquid.
• Add eggs and stir thoroughly.
• Pour over the tortilla pieces and spread evenly.
• Loosely cover with foil and bake for 30 minutes.
• Remove foil and bake an additional five minutes.
• Remove from oven and let sit for ten minutes before serving.
• Serve with salsa or pico de gallo.

AMAZING MEXICAN BREAKFAST CASSEROLE

Steps:

• Heat oven to 400. Lightly mist a 9x 13 inch baking dish with cooking spray and set aside. (I use butter or oil instead because I do not use cooking spray).
• Cook the sausage in a large pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in a saute pan. If there is no grease remaining, add a tablespoon of oil to the pan.
• Add the onion and pepper and saute for 5 minutes, stirring occasionally, until softened. Add the garlic and saute for 1 to 2 minutes more, stirring frequently, until fragrant.
• Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
• In a separate bowl, whisk together the eggs and milk until evenly combined and set aside.
• Alright,time to layer up all of the ingredients. Layer half of the tortillas in an even layer in the bottom of the baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese. Repeat with another layer of tortillas, sausage mixture, egg mixture, and cheese.
• Cover the dish with foil and bake for 45 to 50 minutes, or until the center of the casserole is cooked through and no longer jiggly (when a toothpick inserted in the center of the casserole comes out clean).
• Transfer baking dish to a wire cooling rack and let cool for 10 minutes. Sprinkle with your desired toppings, slice, and serve warm.
• If you want the cheese on top of the casserole to be a bit crispier, just uncover the casserole during the final 10 minutes of cooking.

MEXICAN CHORIZO BREAKFAST CASSEROLE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
• Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
• Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
• Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
• Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.

MEXICAN-INSPIRED BREAKFAST CASSEROLE

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.

MEXICAN BREAKFAST CASSEROLE

Steps:

• Spray with Pam 8 X 8 baking dish.
• Spread Refried Beans on bottom of dish.
• Spread Spanish Rice on top of beans.
• Top with 4 oz of Taco Sauce (I used Ole El Paso Medium).
• Beat 5 eggs and pour over mixture.
• Top with chopped onions.
• Top with chopped tomatoes.
• Top with shredded cheese.
• Salt and pepper to taste.
• Bake uncovered at 350 degrees (I used convection baking).
• Remove from oven and cover with aluminum foil.
• Place back in over and cook for 25 more minutes, or until knife comes out clean from center of dish.

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.