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Vegetable Mexican Breakfast Casserole
Vegetable Mexican Breakfast Casserole
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Prep Time:
10 minutes
Total Time:
1 hour 5 minutes
Delicious Hash Brown Casserole with a crispy potato crust, layers of eggs, cheese, and flavorful peppers and chiles.
Ingredients:
  • 16 large eggs
  • 3 cups shredded Mexican cheese blend
  • 4 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
  • 1 red bell pepper, seeded and chopped
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 bunch green onions, chopped
  • 1 teaspoon salt
  • 4 cups shredded hash brown potatoes, thawed
  • 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
  • 4 tablespoons butter, melted
  • 1/2 cup crema (optional)
Instructions:
  • Preheat the oven to 325°F and generously coat a large 9 x 13 inch baking dish with non-stick cooking spray.
  • Cut the tortillas into 1/2 inch by 1 inch strips. Whisk the eggs in a large bowl until smooth before adding the shredded cheese, bell pepper, chiles, 1 cup of green onions, salt, and tortilla strips. Pour the mixture into the baking dish.
  • Combine the shredded potato with Old El Paso™ Taco Seasoning in a bowl. Drizzle butter over the top and toss to coat evenly.
  • Spread the shredded potatoes evenly over the egg mixture, ensuring a golden hash brown top. Bake for 50-60 minutes until puffed in the center and delightfully crispy. Serve warm with a drizzle of crema and a sprinkle of green onions for extra flavor.

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