Cheesy Mexican Breakfast Casserole

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A simple, super filling, cheesy, inexpensive dish. The total cost of ingredients $10.33, that’s $.68 per serving!

This dish makes 15 servings

  • 12 Eggs
  • 2 tbsp Milk
  • 20 oz Simply Potatoes Shredded Hash Browns
  • 16 oz Meijer Fajita Blend Vegetables Medleys
  • 1 packet of Taco Seasoning
  • 16 oz Finely Shredded Queso Quesadilla Cheese, or any mild cheese you prefer
  • 9 oz Cacique Pork Chorizo
  • 9 x 13 baking pan, oiled
  • Large Frying Pan, oiled
  • Medium bowl

Heat a large frying pan to medium heat, add oil to pan and add the shredded hash browns. Cook till golden brown, stirring occasionally. Once cooked, layer evenly in the baking pan. Set aside. In the same large frying pan, on medium heat add the pork chorizo. Stirring occasionally. Cook thoroughly, till the meat is a little brown. Once cooked, layer evenly on top of the hash browns in the baking pan. Set aside.

Preheat oven to 375 degrees fahrenheit, 190 degrees celsius.  In the same large frying pan, add fajita blend and taco seasoning. No need to add water to this since the vegetables are frozen. Cook till vegetables are tender, and the taco seasoning is evenly mixed. Once cooked, layer evenly on top of the chorizo and hash browns in the baking pan. Set aside.

Layer shredded queso cheese on top of the vegetables, chorizo and hash browns in the baking pan. Set aside. In a medium bowl, add all 12 eggs and milk, stir till eggs and milk are mixed well. You can use a mixer to get evenly mixed. Once eggs are mixed, evenly layer onto the cheese, vegetables, chorizo, and hash browns. Place baking dish on middle rack in oven. Cook for 40 minutes or till the eggs are fully cooked.

Best when served hot, add salsa or sour cream on top for a finishing touch.

 

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Let me know if you try this dish.

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