Mexican Breakfast Casserole
Servings 12 servings
Ingredients
- 12 eggs
- ½ cup milk
- 1 cup shredded potatoes refrigerated kind not frozen
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 lb chorizo
- ¾ cup shredded cheddar cheese divided (½ in the casserole, ¼ on top)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 375°F (190°C). Spray a 9x13 pan with cooking spray and set aside.
- In a frying pan, cook the chorizo. Drain excess grease.
- Dice the bell peppers.
- Add chorizo, peppers, potatoes, and ½ cup cheese to your 9x13 pan.
- Whisk together the eggs and the milk. Pour over the other ingredients in pan. Gently mix all the ingredients together. Top with additional cheese.
- Bake for 30 minutes until eggs are set and cheese is melted.
Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 8g | Protein: 18g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 227mg | Sodium: 784mg | Fiber: 1g | Sugar: 1g
