Mexican-Style Breakfast Casserole
Description
Mexican cheese, green chiles, and taco seasoning give this egg, ham, and hash brown casserole a south-of-the-border flair the whole family will love.
Ingredients
•
cooking spray
•
1 medium onion, chopped
•
5 cups shredded hash brown potatoes
•
3 cups diced ham
•
2 cups shredded taco-flavored cheese
•
1 (7 ounce) can diced green chile peppers
•
8 large eggs
•
1 cup milk
•
1 cup sour cream
•
1 teaspoon taco seasoning mix, or more to taste
•
1 cup shredded Mexican blend cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2
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.
3
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.
4
Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
5
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.
6
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.