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Vegetable Mexican Breakfast Casserole

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Sommer Collier
Updated May 26, 2022
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An irresistible Hash Brown Casserole with a golden crusty potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles.

Vegetable Mexican Breakfast Casserole

  • Prep Time 10 min
  • Total 1 hr 5 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 16 large eggs
  • 3 cups shredded Mexican cheese blend
  • 4 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
  • 1 red bell pepper, seeded and chopped
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 bunch green onions, chopped
  • 1 teaspoon salt
  • 4 cups shredded hash brown potatoes, thawed
  • 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
  • 4 tablespoons butter, melted
  • 1/2 cup crema (optional)

Instructions

  • Step 
    1
    Preheat the oven to 325°F. Spray a large 9 x 13 inch baking dish with non-stick cooking spray and set aside.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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 if desired.

Nutrition

Nutrition Facts are not available for this recipe
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