Mexican Breakfast Casserole with Hash Brown Top
Mexican Breakfast Casserole with Hash Brown Top - A Hash Brown Casserole with a crusty potato top, and fluffy layers of eggs, cheese, tortilla, and peppers.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Preheat the oven to 325 degrees F. Spray a large 9x13-inch baking dish with non-stick cooking spray and set aside.
Cut the tortillas in to 1/2-inch by 1-inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
In a separate bowl, mix the shredded potato with the Old El Paso Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.
Serving: 1g | Calories: 334kcal | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 260mg | Sodium: 908mg | Potassium: 358mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 23.8mg | Calcium: 257mg | Iron: 2.6mg