Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Hash Brown Enchilada Breakfast Casserole

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

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

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.

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

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.
© 2021 ®/TM General Mills All Rights Reserved