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Hash Brown Enchilada Breakfast Casserole
Hash Brown Enchilada Breakfast Casserole
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Prep Time:
20 minutes
Total Time:
1 hour
A delicious breakfast casserole featuring hash browns, eggs, and chorizo - a guaranteed family favorite.
Ingredients:
  • 1 lb chorizo sausage
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow or white onion
  • 1/2 cup canned black beans (drained, rinsed)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 4 oz cream cheese, softened
  • 2 teaspoons olive oil
  • 3 tablespoons milk
  • Salt and pepper, to taste
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 1 bag (1 lb) frozen shredded hash brown potatoes, thawed
  • Chopped fresh cilantro, if desired
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch (3-quart) baking dish or casserole with cooking spray.
  • In a sizzling 10-inch skillet, cook chorizo with 1/4 cup each of green bell pepper, red bell pepper, and onion over medium-high heat. Stir occasionally and use a wooden spoon to break up the chorizo until it's no longer pink and the veggies are soft, about 10 minutes.
  • Lower the heat to medium-low then gently fold in the black beans, enchilada sauce, cream cheese, and taco seasoning until everything is thoroughly mixed together. Let it cook for about 2 minutes or until heated through. Transfer the flavorful mixture to a baking dish.
  • 1. Wipe skillet clean and place back on stove over medium-low heat. Drizzle with olive oil. 2. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour mixture into the skillet and cook for 5 to 7 minutes, gently stirring until eggs are softly scrambled. 3. Remove from heat and fold in 1 cup of shredded cheese. Spread evenly over the mixture in a baking dish.
  • Combine the remaining 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup onion, 1 cup shredded cheese, and hash brown potatoes in a large bowl. Spread this mixture evenly over the eggs in the baking dish.
  • Bake uncovered until bubbly, potatoes are golden brown, about 30 - 35 minutes. Sprinkle with fresh chopped cilantro before serving warm.

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