My Mexican Breakfast Casserole - Easy for Entertaining by Rockin Robin


Hash brown potatoes 16 Ounce (Alexia)
Eggs 7
Cooked bacon slices 7 , chop
Milk 1/4 Cup (4 tbs)
Chile 1/4 Cup (4 tbs) , dice (Ortega)
Mild cheddar cheese 1 1/2 Cup (24 tbs) , shredded
Salt and pepper To Taste



1. Preheat the oven to 350 degree.

2. Spray the pyrex dish with pam spray.

3. Chop the cooked bacon slices, dice the Chile, set aside.

4. Crack the eggs in a bowl; add milk and half of the chili, whisk everything well.


5. Put the hash brown in the sprayed pyrex dish, spread it out evenly to form a single layer.

6. Season with salt and pepper; add the bacon, half of the cheese and remaining chili.

7. Pour the egg mixture evenly and top it with the remaining cheese.

8. Bake it in the oven for 45-55 minutes.

9. Remove and let it rest for 10 minutes.


10. Serve a slice of the Mexican casserole along with some salsa on the side.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 529Calories from Fat 307

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 727 mg30.29%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet