Mexican Breakfast Casserole with Hash Brown Top

Bored of the same ol’ breakfast every morning? This irresistible hash brown casserole will pull you out of your rut – golden crunchy potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles.
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10 Minutes Prep
1 Hour 15 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 16 large eggs
  • Small check mark in a circle icon 3 cups shredded Mexican cheese blend
  • Small check mark in a circle icon 4 large Old El Paso™ Flour Tortillas
  • Small check mark in a circle icon 1 red bell pepper, seeded and chopped
  • Small check mark in a circle icon 4.5 ounce can Old El Paso™ Chopped Green Chiles
  • Small check mark in a circle icon 1 bunch green onions, chopped
  • Small check mark in a circle icon 1 teaspoon salt
  • Small check mark in a circle icon 4 cups shredded hash brown potatoes, thawed
  • Small check mark in a circle icon 1 packet Old El Paso™ Low Sodium Taco Seasoning
  • Small check mark in a circle icon 4 tablespoons butter, melted
  • Small check mark in a circle icon 1/2 cup crema (optional)
Preparation
  1. Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
  2. Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
  3. In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
  4. Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.