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.
Prep 10 Minutes
Total 1 Hours 15 Minutes
Servings 12

Ingredient List

  • 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 (4.5 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)
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Recipe Continues Below

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. In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning mix. Then drizzle the butter over the top of the potatoes and toss to coat.

Nutrition

    *Percent Daily Values are based on a 2,000 calorie diet

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