——————————————————————————–

——————————————————————————–

Ingredients

1 box of frozen hash brown potatoes, can be patties,
12 – 14 eggs
1/2 cup water
4 oz. can of diced Chile Ortega,
1 1/2 cups of mild cheddar cheese, shredded
salt and pepper to taste

——————————————————————————–

——————————————————————————–

Lightly spray a 9 x 13 baking dish with Pam. Add hash browns (I used patties and covered the bottom of the dish) and sprinkle with salt and pepper.

The hash browns I used didn’t have any seasoning so if you use hash browns with seasonings you probably won’t need to add any of your own.

If you are going to add cooked sausage or bacon, place it on top of the potatoes.

Add 1/2 of both of the cheeses and Chiles. Sprinkle on top.

In a separate bowl mix the eggs, water and 1/2 of the Chiles with a wire whisk. Pour over the potatoes and top with the rest of the cheese.

Bake at 350 degrees for 45 – 55 minutes. Check the center for doneness by inserting a knife.

Serve with salsa and tortillas.

Another option would be to heat flour tortillas on a skillet and add a spoonful or two to a tortilla and roll it up.

Hey did we just create a breakfast burrito recipe? This would be great for an on-the-go meal.

Thanks for looking in on our easy breakfast casserole. Try it out the next time unexpected guests arrive or you just want something different for next weekends breakfast.

Mexican Breakfast Recipe

Submitted by: Edwina, Connecticut, USA

Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10

Related Categories:
–Quiche and Breakfast Casserole Recipes

Ingredients:
1 pound ground pork sausage
2 tablespoons butter or margarine
6 eggs, lightly beaten
1/4 cup cottage cheese
3 green onion tops, chopped
1 tablespoon chopped fresh parsley
Sour Cream Sauce
8 (7-inch) flour tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
***Sour Cream Sauce: ***
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (8 ounce) container sour cream
1 (4.5 ounce) can chopped green chiles, undrained
2 tablespoons green chile salsa
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin

Directions:

Preheat oven to 325 degrees F. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain and wipe skillet clean.

Melt butter in a large skillet over medium heat; add eggs and next 3 ingredients. Cook, without stirring, until eggs begin to set on bottom.

Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist. Remove from heat; stir in sausage and 2 tablespoons Sour Cream Sauce. Spread 1 cup Sour Cream Sauce evenly into lightly greased 13 x 9-inch baking dish.

Spoon egg mixture evenly down center of each tortilla; roll up. Place, seam side down, in prepared dish. Pour remaining Sour Cream Sauce over tortillas; sprinkle with cheeses.

Bake, covered at 325 degrees F for 30 minutes or until tortillas are heated through.

For Sour Cream Sauce: Whisk together all ingredients.

This recipe for Mexican Breakfast serves/makes 10

Recipe ID: 7174

Spread a layer of refried beans on the bottom of a 9×13 casserole dish. Top with a layer of well-drained rotel tomatoes. Fry the sausage until done, crumble, and layer on top of the tomatoes.

Beat 8 or 9 eggs, season with salt, pepper, and a dash of chili powder. Mix a cup or more of the cheese with the eggs, and pour on top of sausage layer.

Bake at 350 degrees until the eggs are set. While the casserole is baking, cut the tortillas into strips and fry until crispy. When the casserole is done, garnish with the tortilla strips.

I have never made this exact recipe, but the proportions are similar to the standard breakfast casserole that I fix.