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Mexican Breakfast Casserole

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"A spicy spin on your average American breakfast casserole. Feel free to change anything in this recipe. This was really delicious as it is, but I'm always looking for ways to improve it! Enjoy! Top with your favorite hot sauce or even taco sauce."
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Ingredients

1 h 23 m servings 359 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  2. Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
  3. Cook and stir potatoes and onion in the skillet until golden brown, about 10 minutes. Add bacon and diced tomatoes; stir until heated through, 3 to 5 minutes.
  4. Pour potato mixture into the casserole dish.
  5. Whisk cream of chicken soup, milk, and eggs together in a bowl. Pour over potato mixture in the casserole dish.
  6. Bake in the preheated oven until eggs are set, about 40 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes more.

Footnotes

  • Cook's Note:
  • Use cream of mushroom soup in place of the cream of chicken if desired.

Nutrition Facts


Per Serving: 359 calories; 16.5 g fat; 36.1 g carbohydrates; 17.4 g protein; 130 mg cholesterol; 911 mg sodium. Full nutrition

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