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Mexican Brunch Casserole


We are fans of Betty's farmer sausage quiche, so when I came across a recipe for a Mexican hashbrown casserole that was quite similar, I knew we would enjoy it. And we did! 
  • 3 cups frozen shredded hashbrowns
  • 4-6 slices of bacon, fried and crumbled or chopped
  • 1 cup corn, fesh, frozen or canned
  • 1 can (19 oz) black beans, rinsed
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 2 1/2 cups shredded Tex Mex cheese
  • 8 eggs
  • 1 1/4 cups milk
  • 1/4 teaspoon cayenne
  • 4 tablespoons fresh cilantro, chopped (or to taste)
  • 1 teaspoon salt
  1. Combine hashbrowns, bacon, corn, beans, sweet pepper and onion and spread evenly in a 9x13-inch pan or two 9-inch pie plates.
  2. Spead shreded cheese on top.
  3. Whisk remaining ingredients until well blended. Pour evenly over potato mixture.
  4. Bake at 350° F uncovered for 55-60 minutes, or until knife inserted in centre comes clean.  (If using pie plates, reduce baking time to 30-40 minutes). 
  5. Serve with salsa.  
*This dish is easy to prepare in advance and refrigerate overnight before baking.

2 comments:

  1. Having a work weekend next week, this will be perfect. Thank You!

    ReplyDelete
  2. Bookmarking this for our 2nd annual family hunting gathering. Looks delicious.

    ReplyDelete