Spicy Mexican Breakfast Casserole

A simple Mexican Breakfast Casserole - great for dinner too!

This is a version of Spicy Mexican Casserole by GreenGiant

“I took this 1 star rated recipe and gave it a makeover.”

Spicy Mexican Breakfast Casserole

goodlifeeatsRecipe by goodlifeeats

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8 minutes

45 minutes

6 servings

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    Ingredients

    • 1 1/4 cups Cascadian Farms Country Style Potatoes or Fresh Diced Potato
    • 1/3 cup green bell pepper, diced
    • 1/3 cup red bell pepper, diced
    • 1 cup Progresso canned black beans, drained and rinsed
    • 1/2 cup frozen Green Giant Corn, thawed
    • 2-3 tablespoons (according to heat preference) fire roasted green chile, fresh or canned
    • 6 large eggs
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon ground cumin
    • 1/4 cup chopped green onions (4 medium)
    • 2 tablespoons chopped fresh cilantro
    • 1 1/2 cups cups shredded Cheddar, Pepper Jack, or Cheddar-Jack with jalapeño peppers cheese blend (6 oz)
    • Sour cream, as desired
    • Salsa, as desired
    • olive oil as needed for sauteeing

    Directions

    1. 1Heat oven to 375°F. Grease a 9x9 glass pan with olive oil or spray oil. Set aside.
    2. 2In a medium saute pan, heat about 2 teaspoons of olive oil. Add the potato and saute for about 3 minutes. Add the bell peppers and saute another 3 minutes. Remove from heat and stir in the beans, corn, and green chile.
    3. 3In a medium bowl, whisk together the eggs, salt, pepper, and cumin. Stir in the cilantro, green onion, and 1 cup of the cheese. Stir in the vegetable mixture.
    4. 4Add the bowl contents to the prepared pan. Sprinkle the top with the remaining 1/2 cup of cheese
    5. 5Bake at 375 degrees for 30-40 minutes, or until the casserole is lightly browned and the middle is set. Let rest for 5 minutes before serving.
    6. 6Cut into squares and serve with salsa (if desired).

    Categories: Main Dishes, Casseroles & Bakes

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