VEGETARIAN MEXICAN BREAKFAST CASSEROLE
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
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
VEGETABLE MEXICAN BREAKFAST CASSEROLE
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
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
LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE
Make and share this Low Carb Vegetarian Mexican Breakfast Casserole recipe from Food.com.
Provided by sglumich
Categories Breakfast
Time 1h15m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350F and grease a 9x13 pan.
- Saute onion and pepper in olive oil until onions are translucent.
- Add minced garlic and saute for 1 minute.
- Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
- Add spices to crumbles and mix thoroughly. Remove from heat.
- Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
- Mix crumble mixture and egg mixture. Pour in pan.
- Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 193.6, Fat 14.3, SaturatedFat 6.9, Cholesterol 212.4, Sodium 433.7, Carbohydrate 4.4, Fiber 1, Sugar 1.6, Protein 12.1
VEGETARIAN MEXICAN BREAKFAST CASSEROLE
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
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
MEXICAN BREAKFAST CASSEROLE
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.
MAKE AHEAD BREAKFAST CASSEROLE
Mmm mmm good! This is a must do for every holiday in my household, or just when you have guests overnight! Can be made with egg substitute, skim milk and turkey sausage to make it healthier!
Provided by Shannon Marie
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
- In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
- The next morning, preheat oven to 325 degrees F (165 degrees C).
- Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 14 g, Cholesterol 132.3 mg, Fat 32.4 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 13.4 g, Sodium 882.3 mg, Sugar 4.2 g
MEXICAN VEGETARIAN CASSEROLE
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
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.
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
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