Tex-Mex Breakfast Casserole

19 reviews

Like an extra thick omelette...but BETTER! A breakfast casserole takes the stress out of brunch!

Hannah
Hannah
1.6k

8 minutes

Prep time

40 minutes

Cook time

511 cal.

Per serving

Utensils

Oven, Baking dish, Stovetop, Knife

recipe

Bell pepper (red)

Step 1

Preheat the oven to 350°F. Wash the bell pepper & remove the seeds. Dice into 1/2 inch pieces.

Green onion (scallions)

Step 2

Rinse & thinly slice the green onion.

Chorizo (links, uncooked)

Step 3

Heat a pan over medium-high heat. Remove the casing from the chorizo or use ground pork/chorizo. Add the meat to the pan & cook 4-5 min, breaking it up with a spatula as it cooks.

Potatoes (frozen, diced)
Bell pepper (red)
Taco seasoning

Step 4

Stir in frozen, diced potatoes for 1-2 min. Add in chopped bell peppers & stir again. Mix in taco seasoning if you have (cumin, onion powder & chili powder work great too!) Stir & cook 5 more min.

Egg

Step 5

In a bowl, crack & beat the eggs. Season with salt & pepper. Mix it well.

Mexican cheese blend

Step 6

Grease a baking dish with cooking spray, olive oil or butter. Add the mixed veggies & ground meat in an even layer. Pour over the eggs & top with shredded cheese. Bake in the oven at 350°F for 25-30 min, until the eggs are fully set.

Sour cream
Green onion (scallions)
Salsa

Step 7

Serve hot with dollops of sour cream & salsa. Garnish with freshly sliced green onion. Enjoy!

Nutrition facts

View nutritional information

Energy511 cal.
Fat33 g
Carbohydrates25 g
Protein27 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Tex-Mex Breakfast Casserole" contains 511 Energy, 33 g of Fat, 25 g of Carbohydrates, 27 g of Protein, 5 g of Fiber.

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Tex-Mex Breakfast Casserole
Very easy