Mexican Breakfast Cassarole. Free UK Delivery on Eligible Orders Check Out Mexican Casserole On eBay. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
I almost always opt for savory over sweet, especially for breakfast.
And this Mexican Breakfast Casserole hits that savory, spicy, cheesy spot.
It's flavorful and unique, and best of all, it's.
You can have Mexican Breakfast Cassarole using 20 ingredients and 5 steps. Here is how you cook that.
Ingredients of Mexican Breakfast Cassarole
- Prepare of all ingredients.
- It's 1 packages of Bob Evans sausage regular.
- You need 1 packages of Bob Evans Maple Sausage.
- Prepare 1 large of Vadallia Onion.
- You need 2 each of sweet red peppers.
- Prepare 1 each of green bell pepper.
- You need 4 of jalapeño diced. with or without seeds.
- You need 4 medium of Tomatoes.
- You need 1 large of bag of hashbrowns.
- Prepare 8 of eggs.
- You need 2 cup of milk.
- You need 1 large of bag of cheddar cheese shredded.
- It's 1 large of bag of mozzarella cheese.
- It's 1 of cream cheese.
- It's 1 of Salt and pepper.
- It's 2 tbsp of ground cumin.
- Prepare 1 tsp of red pepper flake.
- You need 3 can of of grands bisquits.
- It's 1 tsp of paprika.
- Prepare 2 tsp of oregano.
Turn on the oven and let it preheat. In a large skillet over medium high heat, cook the chorizo meat, breaking it up with a wooden spoon as it cooks. You'll want to keep cooking until it's almost fully cooked. Add in the pepper, onion and cumin and continue to cook until the meat is fully cooked and golden brown and the vegetables are.
Mexican Breakfast Cassarole instructions
- Ground sausage and While sausage is cooking dice your veggies. Then add diced onions and all peppers until cooked. Then drain. Put back in pan. Add 1/2 cup of milk and the cream cheese. Add all your seasons. Let simmer until creamy. Once done add your diced tomatoes..
- While mixture is simmering take bisquits as needed to cover bottom of pan. Flatten out bisquits a bit to make a fully covered bottom layer of the baking pan. Now put your hasbrowns on and fry them as normal to golden brown and done. Drain them. Take eggs and milk and beat together in a bowl..
- Take the sausage and pepper/onion mix and pour over bisquits in the pan. Take the beaten eggs and pour over the sausage mix. Then layer the cheeses using half of each bags of cheddar cheese and mozzarella cheese..
- Then take the cooked hasbrowns and spread across on top of the cheeses. Now add the other half bag of the cheeses. Cover with foil and bake at 350 for 30 minutes..
- After the 30 minutes take out of oven and remove foil. Take the rest of your bisquits and split apart by pulling them apart into two pieces. Layer the top with the bisquits. Cover best you can all over. Bake for additional 10 minutes or so until bisquits are done and golden brown. Absolutely amazing!!.
Easy Make-Ahead Mexican Breakfast Casserole Recipe With slightly chewy and lightly crispy tortillas, lots of eggs, spicy sausage, a delicious blend of cheeses, fresh peppers and tangy Rotel, this gluten-free breakfast casserole seriously checks all of the boxes for big flavor in every single satisfying bite. About This Mexican Breakfast Casserole Recipe: Though I named this recipe Mexican Breakfast Casserole, you could also call it Mexican Egg Casserole or Mexican Egg Bake. Essentially, it is eggs mixed with cream, cheese, and pre-cooked vegetables and baked in a casserole dish. It is almost like a vegetable packed egg souffle dish. To make this Mexican breakfast casserole, simply: Sauté the sausage and veggies.