Vegetarian Mexican Breakfast Casserole

Do you have company coming or another reason to feed a crowd (or is your family the crowd)? This Mexican Breakfast Casserole is easy to pull together with whole foods and bakes up to a delicious breakfast, brunch, or even breakfast-for-dinner. My family likes it with salsa and Tabasco on the side. We love having breakfast for dinner, and this is a nice, hearty casserole that fills us up.

 

Yield: 8

Mexican Breakfast Casserole

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Prep Time 20 minutes

Cook Time 45 minutes

Total Time 15 minutes

Ingredients

• 1 lb potatoes, peeled and finely diced (or a bag of frozen hash browns)
• 1 small onion, diced
• 1 red pepper, diced
• 12 eggs
• 1⁄2 cup skim milk
• 1 can (4 oz) diced green chilies
• 1 1⁄2 cups shredded cheddar cheese
• salt and pepper

Instructions

Preheat oven to 350 and prepare a 9 x 13 baking dish with cooking spray.

Add potatoes to bottom of dish and sprinkle with salt and pepper.

Sprinkle the onion and red pepper over the potatoes. Add half the green chiles and about half of the cheese to the top.

In a bowl, mix the eggs, milk and remaining green chiles.

Pour over the potato and vegetable mixture, then top with the rest of the cheese.

Bake at 350 degrees for 45 - 55 minutes. Check for doneness by inserting a knife in the center.

If you have leftovers, they're easy to reheat and serve in a tortilla for a morning breakfast burrito. That's also a way to stretch out the main casserole if you're feeding more than 8 people. Enjoy!

For more easy, family-friendly casserole recipes, follow my Captivating Casseroles board on Pinterest.

 

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