NEW MEXICAN BREAKFAST CASSEROLE
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
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
SPANISH BREAKFAST CASSEROLE WITH EGGS AND BACON
Categories Egg Casserole/Gratin Breakfast Bake
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15-20 minutes. Let cool.
- Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
- Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4-6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7-10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1-2 minutes.
- Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
- Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35-45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10-12 minutes. Let cool 10 minutes, then top with parsley.
BREAKFAST BACON AND EGG CASSEROLE
Make and share this Breakfast Bacon and Egg Casserole recipe from Food.com.
Provided by Sassy J
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Spray 9×13 baking dish with Pam.
- Trim crusts from bread slices, and place in greased baking dish.
- Cook Bacon until Crispy, then chop after it has cooled.
- Mix chopped bacon and all other remaining ingredients together and pour over bread slices.
- Cover casserole dish with aluminum foil and place in refrigerator overnight.
- In the morning, bake uncovered at 350 degrees for 45 - 55 minutes, or until done. ENJOY.
Nutrition Facts : Calories 504.6, Fat 40.9, SaturatedFat 16.8, Cholesterol 214, Sodium 933.2, Carbohydrate 13.4, Fiber 0.5, Sugar 1.2, Protein 20
BACON CHILAQUILES WITH EGGS
In Mexico and throughout the Southwest, chilaquiles with eggs are typically made for brunch using tortillas and any leftovers from the previous day's dinner. I love to bring this to family brunches as it gives the traditional eggs-and-bacon dish a unique twist. The empty pan proves that it's a family brunch favorite! —Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine salsa and sour cream. Arrange half the tortilla chips in a greased 13x9-in. baking pan. Layer with half the salsa mixture, all of the spinach, half the shredded cheese and half the bacon. Top with remaining tortilla chips, salsa mixture, shredded cheese and bacon., Bake, until dish is heated through and cheese is melted, 20-25 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Top chilaquiles with cooked eggs, Cotija cheese, cilantro and, if desired, avocado.
Nutrition Facts : Calories 623 calories, Fat 38g fat (15g saturated fat), Cholesterol 247mg cholesterol, Sodium 1426mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
SPANISH-STYLE BREAKFAST BAKE
Where I live in Texas, there are a lot of Mexican and Spanish influences in the local cooking. This interesting combination of rice, chili sauce, eggs and green peppers really adds some punch to your breakfast.
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the rice, 1-1/2 cups cheese, 1/2 cup bacon, tomato sauce and chili sauce. Pat firmly into a greased 13x9-in. baking dish. , Using the back of a spoon, make twelve 2-in. wells in the rice mixture. Cover and bake at 350° for 25 minutes., Remove from the oven; break an egg into each well. Press a green pepper ring around each egg. , Cover and bake for another 30-35 minutes or until eggs reach desired doneness. Sprinkle with remaining cheese and bacon; cover and let stand 5-10 minutes or until cheese melts.
Nutrition Facts : Calories 268 calories, Fat 14g fat (7g saturated fat), Cholesterol 238mg cholesterol, Sodium 594mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
SPANISH BREAKFAST CASSEROLE WITH EGGS AND BACON
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15-20 minutes. Let cool.
- Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
- Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4-6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7-10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1-2 minutes.
- Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
- Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35-45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10-12 minutes. Let cool 10 minutes, then top with parsley.
MEXICAN-INSPIRED BREAKFAST CASSEROLE
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
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
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- Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15–20 minutes. Let cool.
- Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
- Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4–6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7–10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1–2 minutes.
- Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
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