Ingredients for Mexican Breakfast Casserole
- Corn Tortillas
- Au Gratin Potato Mix
- Boiling Water
- 1 medium onion, finely chopped
- ½ cup jalapeño pepper, seeded and minced
- Chorizo Sausage
- 6 large eggs
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How to Make Mexican Breakfast Casserole
- Preheat oven to 425°F (220°C). Grease a 9x13 inch baking pan with cooking spray.
- In the prepared pan, arrange 6-8 corn or flour tortillas, slightly overlapping to cover the bottom.
- In a large bowl, prepare the au gratin potato mix according to package directions, using boiling water to create the cheese sauce.
- Add 2 cups cooked, crumbled chorizo, 1 medium onion (finely chopped), ½ cup jalapeño pepper (seeded and minced), and 2 cups thinly sliced potatoes to the cheese sauce.
- Whisk in 6 large eggs until well combined.
- Pour the egg and potato mixture evenly over the tortillas in the prepared pan.
- Loosely cover the pan with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the casserole is set and lightly golden brown.
- Remove from the oven and let stand for 10 minutes before serving.
- Serve hot with your favorite salsa or pico de gallo.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
6g
Fat
65g
Carbs
9g
