Waking up to the smell of a hearty breakfast casserole is like stumbling upon a hidden treasure, glistening with the promise of a great day. This Easy Tex Mex Breakfast Casserole—oh, where to start?—is a mélange of flavors that dance around your taste buds, a fiesta on a plate, beckoning with its spicy whispers of jalapeños and creamy whispers of cheese. You might find yourself daydreaming about the last time you had a breakfast this satisfying—perhaps it was a Sunday morning, the sun streaming in, while you savored every bite.
Steps
- Lightly coat a 13×9-inch glass baking dish with cooking spray. In a 10-inch skillet, cook sausage over medium heat for 8 to 10 minutes, stirring occasionally, until no longer pink. Drain the cooked sausage on a paper towel.
- Spread the frozen potatoes evenly in the baking dish. Sprinkle the potatoes with the cooked sausage, green chiles, and 1 1/2 cups of cheese. In a medium bowl, whisk together the eggs, milk, and salt until well combined. Pour the egg mixture over the potato mixture in the dish and top with the remaining 1 1/2 cups of cheese. Cover and refrigerate for at least 8 hours, but no longer than 12 hours.
- Preheat the oven to 350°F. Bake the casserole uncovered for 50 to 60 minutes or until a knife inserted near the center comes out clean. Let it stand for 10 minutes before cutting into squares. Serve the dish with salsa.
Ingredients
- Mex Egg Bake:
- 12 ounces of bulk spicy pork sausage
- 5 cups of frozen southern-style hash brown potatoes (from a 32-ounce bag)
- 1 can (4 ounces) of Old El Paso™ Chopped Green Chiles, with liquid
- 3 cups of shredded Colby-Monterey Jack cheese (12 ounces)
- 6 eggs
- 1 and 1/2 cups of milk
- 1/4 teaspoon of salt
- 1 cup of thick and chunky salsa
Nutritional Values
Calories: 350 per serving | Total Fat: 200g | Saturated Fat: 100g | Trans Fat: 0g | Cholesterol: 1750mg | Sodium: 11200mg | Potassium: 5900mg | Total Carbohydrate: 250g | Dietary Fiber: 30g | Sugars: 50g | Protein: 190g | Vitamin A: 200% | Vitamin C: 100% | Calcium: 350% | Iron: 100%
FAQ
- Can I use a different type of sausage in this recipe?
- Absolutely! Feel free to substitute the spicy pork sausage with your favorite sausage variety, such as turkey or chicken sausage, to suit your taste preferences.
- Is it possible to bake the dish immediately instead of refrigerating it overnight?
- Yes, you can bake the dish right away if needed. However, allowing it to sit in the refrigerator for at least 8 hours enhances the flavors.
- What can I serve alongside this Tex-Mex egg bake?
- This dish pairs well with warm cornbread topped with honey butter and a fruit salad made of orange, grapefruit, and mango for a complete brunch experience.
- What if I can’t find a 12-ounce package of pork sausage?
- If a 12-ounce package is unavailable, you can use a 16-ounce package instead without any issues.
- Can I use a different type of hash brown potatoes?
- Yes, you can use either cubed “southern-style” or shredded “country-style” hash brown potatoes based on your preference, as both work well in this casserole.
Tips
- If you can’t find a 12-ounce package of pork sausage, a 16-ounce package can be substituted without significantly altering the recipe.
- If you’re short on time, you don’t need to refrigerate the dish overnight. You can bake it immediately if desired.
- Serve the egg bake with warm cornbread topped with honey butter and a fruit salad made of orange, grapefruit, and mango for a southwestern brunch experience.
- The recipe can utilize either cubed or shredded hash brown potatoes. Cubed potatoes are known as “southern-style,” while shredded are referred to as “country-style.” Both work well in this casserole.
Equipment
- Mex Egg Bake,” here is a list of main equipment you might need to purchase if you don’t already have them at home:
- 13×9-inch glass baking dish
- 10-inch skillet
