Spicy Mexican Breakfast Casserole

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

Good Life Eats

May 13, 2015

: 2-3 tablespoons (according to heat preference) fire roasted green chile, fresh or canned

1 1/2: cups shredded Cheddar, Pepper Jack, or Cheddar-Jack with jalapeño peppers cheese blend (6 oz)

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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).