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Spicy Mexican Breakfast Casserole

goodlifeeats Recipe by

A simple Mexican Breakfast Casserole - great for dinner too! 6 servings

(0 comments)
  • Prep Time 8 min
  • Total Time 45 min
  • Servings 0

Ingredients

Cascadian
1 1/4 cups Farms Country Style Potatoes or Fresh Diced Potato
green
1/3 cup bell pepper, diced
red
1/3 cup bell pepper, diced
Progresso
1 cup canned black beans, drained and rinsed
frozen
1/2 cup Green Giant Corn, thawed
fire
2-3 tablespoons (according to heat preference) roasted green chile, fresh or canned
large
6 eggs
1/2 teaspoon salt
black
1/4 teaspoon pepper
ground
1/2 teaspoon cumin
chopped
1/4 cup green onions (4 medium)
chopped
2 tablespoons fresh cilantro
cups
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 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 Cut into squares and serve with salsa (if desired).

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