Mexican Breakfast Casserole Monday, September 9, 2013


1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1 pkg (1 oz) taco seasoning mix
1 lb pork sausage
1 medium onion, chopped (1/2 cup)
12 eggs
2 cups shredded Cheddar cheese (8 oz)
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups (from 16-oz jar) Old El Paso® Thick 'n Chunky medium salsa


Heat oven to 350 deg. Spray 13x9x2 inch baking dish with cooking spray. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat in baking dish. Spray a skillet with cooking spray. Cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until no pink color can be seen; drain. Meanwhile, beat eggs, and add cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl. Whisk until well mixed. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish. Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving.


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