Vegetable Mexican Breakfast Casserole Recipes

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VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Vegetarian Mexican Breakfast Casserole image

This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.

Provided by carcrumpler

Categories     Breakfast and Brunch     Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 12

1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, cubed
1 cup milk
9 eggs, beaten
¾ cup chopped tomato
½ cup chopped red onion
1 bunch cilantro, chopped
½ tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried marjoram
2 cups shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
  • Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
  • Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
  • Bake in the preheated oven until set and golden, about 45 minutes.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 13.8 g, Cholesterol 286.3 mg, Fat 30.4 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 17.4 g, Sodium 897.5 mg, Sugar 3.1 g

MEXICAN VEGETARIAN CASSEROLE



Mexican Vegetarian Casserole image

Make and share this Mexican Vegetarian Casserole recipe from Food.com.

Provided by Merlot

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed & drained
1 (8 ounce) carton sour cream
1 (8 ounce) jar Pace Picante Sauce (I use medium hot)
2 cups shredded colby-monterey jack cheese
1 (10 ounce) can diced rotel tomatoes and green chilies
2 cups cooked rice
1/4 teaspoon black pepper
1 -2 green onion, chopped
sliced black olives (for topping)
8 ounces shredded monterey jack cheese (for topping)

Steps:

  • Combine the first 9 ingredients.
  • Spoon into a lightly greased 9 x 11 inch baking dish.
  • Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
  • Bake at 350 degrees F.
  • for about 50 minutes.

VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Vegetarian Mexican Breakfast Casserole image

Make and share this Vegetarian Mexican Breakfast Casserole recipe from Food.com.

Provided by Prose

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 medium chopped onion
1 green bell pepper, chopped
12 eggs, beaten
1 cup sour cream (or plain yogurt or Mexican crema)
12 medium flour tortillas
12 ounces Pace Picante Sauce
8 ounces grated cheese

Steps:

  • Saute onion and pepper in oil 2-3 minutes.
  • Pour in eggs and cook until well scrambled.
  • Stir in sour cream.
  • Spread mixture in center of each tortilla, roll and place in a greased 13 x 9 inch baking dish.
  • Spoon sauce over top and sprinkle with cheese.
  • Bake at 350 degrees for 20-30 minutes.
  • Serve with sliced avocados or guacamole, if desired.

Nutrition Facts : Calories 708.1, Fat 39, SaturatedFat 16.3, Cholesterol 464.1, Sodium 1454.7, Carbohydrate 59.1, Fiber 4.4, Sugar 5.6, Protein 30.1

VEGETABLE MEXICAN BREAKFAST CASSEROLE



Vegetable Mexican Breakfast Casserole image

An irresistible Hash Brown Casserole with a golden crusty potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles.

Categories     Breakfast

Time 1h5m

Yield 12

Number Of Ingredients 11

16 large eggs
3 cups shredded Mexican cheese blend
4 large Old El Paso™ Flour Tortillas
1 red bell pepper, seeded and chopped
4.5 ounce can Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet Old El Paso™ Taco Seasoning mix Low Sodium
4 tablespoons butter, melted
1/2 cup crema (optional)

Steps:

  • Preheat the oven to 325°F. Spray a large 9 x 13 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.
  • In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
  • Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.

Nutrition Facts : ServingSize 1 Serving

MEXICAN BREAKFAST CASSEROLE



Mexican Breakfast Casserole image

Provided by Food Network

Categories     main-dish

Time 2h21m

Yield 10 servings

Number Of Ingredients 19

1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish
6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro

Steps:

  • Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
  • Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
  • In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
  • In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
  • In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
  • Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
  • Preheat the oven to 350 degrees F.
  • Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

VEGGIE BREAKFAST CASSEROLE RECIPE BY TASTY



Veggie Breakfast Casserole Recipe by Tasty image

Here's what you need: sweet potato, mushroom, red bell peppers, broccoli floret, tomato, white onion, spinach, eggs, egg whites, milk, pepper, salt, shredded cheddar cheese

Provided by Kahnita Wilkerson

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 13

4 cups sweet potato, peeled, diced, divided
1 cup mushroom, divided
2 red bell peppers, diced, seeded, divided
1 cup broccoli floret, divided
1 cup tomato, diced, divided
½ white onion, divided
2 cups spinach, divided
8 eggs
4 egg whites
¾ cup milk
pepper, to taste
salt, to taste
1 cup shredded cheddar cheese

Steps:

  • Layer half of the sweet potatoes on the bottom of a greased slow cooker.
  • Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
  • Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
  • In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
  • Pour the egg mixture over the vegetables.
  • Top with cheddar cheese.
  • Cover and cook on low for 6-8 hours.
  • Carefully remove lid and serve hot.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, Sugar 11 grams

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