Pinterest

458
Print

2K
Save

325
Facebook

96
Email

152

Spicy Mexican Breakfast Casserole

13 Ratings

0 Comments

Prep 8 min
Total 45 min
Servings 6

A simple Mexican Breakfast Casserole - great for dinner too! MORE+ LESS-

By Good Life Eats

May 13, 2015

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

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

large eggs

1/2

teaspoon salt

1/4

teaspoon black pepper

1/2

teaspoon ground cumin

1/4

cup green onions (4 medium), chopped

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

Steps

Hide Images

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 140

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 7g 36% Trans Fat 0g
Cholesterol: 215mg; 72%
Sodium: 580mg; 24%
Potassium: 510mg; 15%
Total Carbohydrate: 23g; 8%
Dietary Fiber 4g 18% Sugars 3g
Protein: 17g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 20%; 20%
Calcium: 25%; 25%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;