OLé HASH BROWN EGG BAKE
Impress your guests with this delicious breakfast casserole, served in individual baking dishes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 10 (8-oz) individual baking dishes with cooking spray. Place dishes on large cookie sheet with sides.
- In large bowl, beat eggs, milk, salt and pepper with whisk. Add potatoes, cheese, sausage, onion, bell pepper and sour cream; mix well. Pour mixture into baking dishes.
- Bake uncovered 30 minutes or until set. Garnish with cilantro; serve with salsa.
Nutrition Facts : Calories 370, Carbohydrate 23 g, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg
MEXICAN HASH BROWNS CASSEROLE
Make and share this Mexican Hash Browns Casserole recipe from Food.com.
Provided by LAURIE
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover Potatoes with boiling water and let stand 5 minutes.
- Drain well.
- Layer 1/2 of potatoes, onion, chilies, and cheese in 8x8 greased baking dish.
- Dot with 1/2 the margarine.
- Repeat layers.
- Cover with foil and bake 20 minutes at 350.
- Uncover and bake til golden brown, about 10 minutes.
Nutrition Facts : Calories 329.3, Fat 24.9, SaturatedFat 8.5, Cholesterol 25.1, Sodium 421.4, Carbohydrate 18.4, Fiber 2, Sugar 2.9, Protein 9
MEXICAN HASH BROWN CASSEROLE!
Provided by Rachel
Number Of Ingredients 19
Steps:
- Preheat oven to 350. In a large skillet melt butter and add chopped onions. Saute until they are translucent. Add ground beef and cook until meat is browned. Drain off any excess fat. Bring meat/ onion mixture back to the skillet and set on medium low heat. Add Mexican Spice Blend and tomato sauce and cook for 2 minutes or until warm. Add cream cheese and 1 1/2 cups of the shredded cheese. Cook until cream cheese and shredded cheese is just melted. Turn off heat and add Hash Browns. Completely mix everything together and transport to a casserole dish that has been sprayed with a little cooking spray. Bake at 350 for 45 to 50 minutes or until the casserole is browned on edges. Add the other 1 1/2 cups of shredded cheese to the top of the casserole and bake another 5 to 10 minutes or until cheese is bubbling. Serve while hot and top with toppings! Enjoy!
MEXICAN-STYLE BREAKFAST CASSEROLE
I love Mexican food and can eat it for breakfast, lunch, and dinner! Here's an easy, yummy breakfast casserole recipe. Cut and serve with a slice of avocado, a dollop of sour cream, a spoonful of salsa, and a sprinkling of chopped fresh cilantro.
Provided by kcjovigirl
Categories 100+ Breakfast and Brunch Recipes Breakfast Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.
- Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.
- Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.
Nutrition Facts : Calories 527.5 calories, Carbohydrate 24.7 g, Cholesterol 270.6 mg, Fat 40.4 g, Fiber 2 g, Protein 29.7 g, SaturatedFat 21.2 g, Sodium 1393.3 mg, Sugar 3.3 g
MEXICAN HASHBROWN POTATO CASSEROLE
This is the first recipe of my own that I've shared with anybody. This is a great, easy casserole that uses up that partial bag of frozen hashbrowns in your freezer. Tastes really good and is very flexible. Any ingredient can be substituted or omitted and quantities are flexible to taste. As a vegetarian, I made it veggie...but you can easily brown ground beef or chicken and add it to the mixture before baking. I hope you enjoy it!
Provided by RayneDragon
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a large bowl mix together the hashbrowns and the eggs.
- Mix in all the other ingredients and half of the cheese.
- Spread mixture into casserole dish(es).
- Sprinkle remaining cheese on top.
- Bake with lid on for 45 minutes.
- Remove lid and bake for 15 more minutes.
- Serve with sour cream on the side and sprinkle cilantro (if you like it).
Nutrition Facts : Calories 425.5, Fat 19.9, SaturatedFat 8.5, Cholesterol 117.8, Sodium 417.5, Carbohydrate 52.2, Fiber 6.6, Sugar 6.4, Protein 14.7
ENCHILADA HASH BROWN CASSEROLE
Here's a wonderfully different combination of Mexican flavors that's guaranteed to spice up any family brunch, breakfast or supper. Try this dish soon...it just may become a new favorite! Geraldine Saucier - Albuquerque, New Mexico
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; stir in the potatoes, 1 cup cheese, ham, beans and green chilies. Transfer to a greased 8-in. square baking dish; sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes., Meanwhile, in a large skillet, fry eggs in butter as desired. Serve with casserole.
Nutrition Facts : Calories 347 calories, Fat 19g fat (10g saturated fat), Cholesterol 255mg cholesterol, Sodium 1080mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 5g fiber), Protein 21g protein.
NEW MEXICAN BREAKFAST CASSEROLE
Put these together then serve with flour tortillas. Leftovers can be rolled and frozen for breakfast or lunch.
Provided by boogiemom
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
- Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
- Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
- Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 61.5 g, Cholesterol 225.7 mg, Fat 33.6 g, Fiber 4.5 g, Protein 25.7 g, SaturatedFat 13.1 g, Sodium 1329.7 mg, Sugar 3.5 g
SLOW COOKER MEXICAN HASHBROWN CASSEROLE
Number Of Ingredients 10
Steps:
- Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
- Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
- Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
- Stir in the cream cheese.
- Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
- Cook on the low setting for 4-6 hours.
- Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!
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- Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
- Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
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