Mexican Breakfast Casserole Recipe 435

MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 425F and spray a 9 x 13 baking pan with cooking spray.
• Arrange tortilla pieces evenly in the bottom of the pan; set aside.
• Add the boiling water to the cheese sauce in the au gratin mix; mix well.
• Add potato slices, onion, jalapeno pepper and cooked chorizo to the liquid.
• Add eggs and stir thoroughly.
• Pour over the tortilla pieces and spread evenly.
• Loosely cover with foil and bake for 30 minutes.
• Remove foil and bake an additional five minutes.
• Remove from oven and let sit for ten minutes before serving.
• Serve with salsa or pico de gallo.

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

MEXICAN FIESTA BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
• Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
• Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
• Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.