Mexican-Style Breakfast Casserole
A versatile and bold breakfast casserole layered with hash browns, eggs, cheese, and proteins or vegetables, baked to perfection for a crowd-friendly meal.
Ingredients
Base Ingredients
- 400 g hash browns
- 200 g ham Can be substituted with black beans for a vegetarian option.
- 1 cup taco-flavored cheese
- 100 g chile peppers
Custard Mixture
- 6 large eggs Bring to room temperature for even baking.
- 240 ml milk Consider reducing quantity if too much liquid is a concern.
- 120 g sour cream
- 2 tsp taco seasoning
Topping
- 1 cup Mexican cheese For topping after baking.
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C) and spray a 9x13-inch pan with cooking spray.
- Spray a small pan with cooking spray and heat over medium heat; stir in onion and cook until softened, about 5 minutes.
- Transfer onions to a large bowl, 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 and pour on top of the hash brown layer.
Baking
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 to 60 minutes.
- Remove from oven, spread Mexican cheese on top, return to oven and bake until cheese is melted, about 3 minutes. Let stand for 5 minutes before serving.
Notes
If the top browns too quickly, tent loosely with foil and continue baking. Resting for 5 minutes before slicing improves texture. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, microwave for 1 to 2 minutes or bake at 175 degrees C (350 degrees F) for 10 to 15 minutes.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 600mgFiber: 3gSugar: 2g
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