Vegetarian Mexican Breakfast Casserole Food

MEXICAN VEGETARIAN CASSEROLE

Steps:

• Combine the first 9 ingredients.
• Spoon into a lightly greased 9 x 11 inch baking dish.
• Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
• Bake at 350 degrees F.
• for about 50 minutes.

VEGETARIAN MEXICAN BREAKFAST CASSEROLE

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.

LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350F and grease a 9x13 pan.
• Saute onion and pepper in olive oil until onions are translucent.
• Add minced garlic and saute for 1 minute.
• Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
• Add spices to crumbles and mix thoroughly. Remove from heat.
• Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
• Mix crumble mixture and egg mixture. Pour in pan.
• Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
• Let stand 15 minutes before serving.

VEGETARIAN MEXICAN BREAKFAST CASSEROLE

Steps:

• Saute onion and pepper in oil 2-3 minutes.
• Pour in eggs and cook until well scrambled.
• Stir in sour cream.
• Spread mixture in center of each tortilla, roll and place in a greased 13 x 9 inch baking dish.
• Spoon sauce over top and sprinkle with cheese.
• Bake at 350 degrees for 20-30 minutes.
• Serve with sliced avocados or guacamole, if desired.

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Grease inside of crock pot or baking dish.
• Layer ingredients: meat, onions, squash, carrots, peppers, chilies, and cheese.
• Repeat till all ingredients are used.
• Pour water over layers.
• Mix eggs in separate bowl till combined and pour slowly over mixture.
• Cover and cook low for 7-8 hours.
• (To add more flavor and spice, serve with Salsa or Hot sauce and top with sour cream).

VEGETARIAN MEXICAN CASSEROLE

Steps:

• Heat the oil in a large skillet, turn heat to medium add onions mushrooms and garlic, stir fry until well browned.
• Add carrots cook for a further 3 minutes.
• Add Tomatoes, stir.
• Add peas stir cook one minute.
• Crumble the veggie ground round into the skillet, mix well.
• Cover and let it heat through over med-low heat, stir a couple of times (apprx 10 minutes).
• Serve with cooked pasta or rice.
• Divide the salsa over each serving on the plates or serve it on the side.

VEGETARIAN MEXICAN CASSEROLE

Steps:

• Chop Zucchini and Summer Squash into bite size pieces.
• In a large bowl mix everything and pour into a pan sprayed with Pam Spray.
• Bake at 350 for 1 1/2 hours.