Ingredients for Southwestern Breakfast Casserole
- Corn Muffin Mix
- 6 large eggs
- 2% Low Fat Milk
- 4 slices (about 4 oz) bacon, cooked and crumbled
- Diced Tomatoes With Green Chilies
- 1 cup corn kernels (canned or frozen)
- Green Onion
- Cumin
- Chili Powder
- Simply Potatoes Shredded Hash Browns
- Jalapeno Jack Cheese
- Salt And Black Pepper
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How to Make Southwestern Breakfast Casserole
- Preheat oven to 350°F (175°C).
- Prepare cornbread mix according to package directions. Let cool completely.
- Once cooled, cut the cornbread into 1-inch cubes and place them evenly in a greased 9x13 inch baking dish.
- Sprinkle 4 slices (about 4 oz) cooked and crumbled bacon, 1 cup diced tomatoes, 1 cup corn kernels (canned or frozen), and 1/4 cup chopped green onions over the cubed cornbread.
- In a large bowl, whisk together 6 large eggs, 1 cup milk, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt until frothy (about 3 minutes using an electric mixer).
- Pour the egg mixture evenly over the casserole ingredients.
- Cook 1 (16 oz) package of frozen hash browns in a skillet over medium heat until lightly browned and crispy. Drain any excess oil.
- Spread the cooked hash browns evenly over the egg mixture.
- Top with 1 1/2 cups shredded pepper jack cheese.
- Bake for 45 minutes, or until the casserole is set and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
53g
Fat
79g
Carbs
12g
