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Vegetarian Mexican Breakfast Casserole
Vegetarian Mexican Breakfast Casserole
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Indulgent vegetarian Mexican breakfast casserole with creamy, cheesy goodness and bold flavors from simple ingredients.
Ingredients:
  • 1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
  • 2 tablespoons butter, melted
  • 1 (8 ounce) package cream cheese, cubed
  • 1 cup milk
  • 9 eggs, beaten
  • 0.75 cup chopped tomato
  • 0.5 cup chopped red onion
  • 1 bunch cilantro, chopped
  • 0.5 tablespoon garlic salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried marjoram
  • 2 cups shredded sharp Cheddar cheese
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking pan.
  • Coat potatoes with butter in a microwave-safe bowl and microwave on high for 8 minutes.
  • Start by elegantly placing the cream cheese in a large bowl. Then, pour the hot potatoes over the cream cheese and gently mix until just a few lumps remain.
  • Warm milk in the microwave for 30 to 45 seconds. Gently combine with the potato mixture. Add eggs and mix well. Incorporate tomato, onion, cilantro, garlic salt, pepper, and marjoram. Gently fold in Cheddar cheese. Pour into the prepared pan.
  • Bake in the preheated oven until golden brown and set, approximately 45 minutes.

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