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Spicy Mexican Breakfast Casserole

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Spicy Mexican Breakfast Casserole
  • Prep Time 8 min
  • Total Time 45 min
  • Servings 6
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A simple Mexican Breakfast Casserole - great for dinner too!

Ingredients

1 1/4
cups Cascadian Farm™ organic country style potatoes
1/3
cup green bell pepper, diced
1/3
cup red bell pepper, diced
1
cup canned Progresso™ black beans, drained and rinsed
1/2
cup frozen 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 green onions (4 medium), chopped
2
tablespoons fresh cilantro, chopped
1 1/2
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 Heat oven to 375°F. Grease a 9x9 glass pan with olive oil or spray oil. Set aside.
  • 2 In 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 In 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 Add the bowl contents to the prepared pan. Sprinkle the top with the remaining 1/2 cup of cheese.
  • 5 Bake at 375°F for 30-40 minutes, or until the casserole is lightly browned and the middle is set. Let rest for 5 minutes before serving.
  • 6 Cut into squares and serve with salsa (if desired).
Nutrition Information 
No nutrition information available for this recipe
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