Mexican Breakfast Casserole
Ingredients
- 1 bag 20 oz refrigerated shredded hash brown potatoes
- 1 package 1 oz taco seasoning mix
- 1 lb bulk turkey or pork breakfast sausage
- 1 medium onion chopped (½ cup)
- 12 eggs
- 2 cups shredded Cheddar cheese 8 oz
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups chunky-style salsa
Instructions
- Heat oven to 350°F.
- Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
- In large bowl, toss potatoes and 1 tablespoon of the taco seasoning mix until evenly coated.
- Pat in baking dish.
- Spray 10-inch skillet with cooking spray.
- Add the sausage and onion; cook over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink.
- Drain.
- In same large bowl, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix with whisk until well blended.
- Stir in sausage mixture and salsa.
- Carefully pour over potatoes in baking dish.
- Bake uncovered about 40 minutes or until eggs are set in center.
- Let stand 10 minutes before serving.
