Mexican Breakfast
Casserole

Prep
20MIN


Total

1 HR 10 MIN


Serving

12


 


 

Ingredients

1

bag (20 oz) refrigerated

 

cooked shredded hash

 

brown potatoes

1

package (1 oz) Old EI

 

Paso taco seasoning

 

mix

1

Ib bulk turkey or pork

 

breakfast sausage

1

medium onion,

 

chopped (1/2 cup)

12

eggs

2

cups shredded Cheddar

 

cheese (8 oz)

1/4

cup milk

1/2

teaspoon salt

1/4

teaspoon ground

 

pepper

1 1/2

cups (from 16-oz jar)


Steps

1 Heat oven to 350F. Spray 13x9x2-inch (3-quart)
baking dish with cooking spray. Place hash brown
potatoes and 1 tablespoon of the taco seasoning
mix in large bowl; toss to coat potatoes evenly. Pat
in baking dish.

2 Spray 10-inch skillet with cooking spray. Cook
breakfast sausage and onion over medium-high
heat 5 to 7 minutes, stirring occasionally, until
thoroughly cooked; drain.

3 Meanwhile, beat eggs, cheese, milk, salt, pepper
and remaining taco seasoning mix in same bowl
with whisk until well mixed. Stir in sausage mixture
and salsa. Carefully pour over hash browns in
baking dish.

4 Bake uncovered about 40 minutes or until eggs are
se
t in center. Let stand 10 minutes before serving.