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Hash Brown Enchilada Breakfast Casserole

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Hash Brown Enchilada Breakfast Casserole
  • Prep 20 min
  • Total 60 min
  • Servings 8
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Made with hash browns, eggs and chorizo, this easy enchilada breakfast casserole is bound to become a new family favorite.
By Stephanie Wise
Updated Apr 24, 2015

Ingredients

  • 1 lb chorizo sausage
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow or white onion
  • 1/2 cup canned black beans (drained, rinsed)
  • 1 can (10 oz) Old El Paso™ mild red enchilada sauce
  • 4 oz cream cheese, softened
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 2 teaspoons olive oil
  • 8 eggs
  • 3 tablespoons milk
  • Salt and pepper, to taste
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 1 bag (1 lb) frozen shredded hash brown potatoes, thawed
  • Chopped fresh cilantro, if desired
Make With
Make With
Old El Paso

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or casserole with cooking spray.
  • 2
    Heat 10-inch heavy-bottomed skillet over medium-high heat. Add chorizo, 1/4 cup of the green bell pepper, 1/4 cup of the red bell pepper and 1/4 cup of the onion. Cook about 10 minutes, stirring frequently and breaking up chorizo with wooden spoon, until chorizo is no longer pink and vegetables are softened.
  • 3
    Reduce heat to medium-low. Stir in black beans, enchilada sauce, cream cheese and taco seasoning mix until well combined. Cook about 2 minutes or until warmed through. Transfer mixture to baking dish.
  • 4
    Wipe out skillet, and return to stovetop over medium-low heat. Add olive oil. In large bowl, beat eggs, milk, and salt and pepper with whisk. Pour into skillet and cook 5 to 7 minutes, stirring occasionally, until eggs are a soft scramble. Remove from heat; stir in 1 cup of the shredded cheese. Spread evenly over top of mixture in baking dish.
  • 5
    In large bowl, mix remaining 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup onion, 1 cup shredded cheese and the hash brown potatoes. Spread evenly over eggs in baking dish.
  • 6
    Bake 30 to 35 minutes or until bubbly and baked through and potatoes on top are golden brown. Sprinkle with chopped fresh cilantro. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Swap ground beef or turkey for chorizo, if desired. Serve casserole with sliced avocado, salsa and sour cream for a complete meal.

Nutrition

610 Calories, 42g Total Fat, 30g Protein, 28g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
380
Total Fat
42g
64%
Saturated Fat
18g
91%
Trans Fat
0g
Cholesterol
280mg
93%
Sodium
1360mg
57%
Potassium
710mg
20%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
13%
Sugars
5g
Protein
30g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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