Mexican Fiesta Breakfast Casserole Food
FIESTA BREAKFAST BAKE
I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.-Whitney Gilbert, Smithville, Missouri
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa., Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.
Nutrition Facts : Calories 349 calories, Fat 18g fat (8g saturated fat), Cholesterol 207mg cholesterol, Sodium 823mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
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.
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