Vegetarian Mexican Breakfast Casserole Recipes

VEGETARIAN MEXICAN BREAKFAST CASSEROLE

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.

VEGETARIAN MEXICAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
• Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
• Top with radishes and cilantro. Serve immediately.

VEGETARIAN MEXICAN BREAKFAST CASSEROLE

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.

LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE

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.

MEXICAN VEGETARIAN CASSEROLE

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.