Southwest Breakfast Casserole:

 

Ingredients:

  • 500 g frozen cubed hash browns
  • 1 ½ cups cooked diced bacon
  • ¾ cup sour cream
  • 1 ½ cups chunky salsa
  • 6 large eggs
  • salt and pepper 
  • 1 ½ cups shredded Tex-Mex cheese

For Day of Cooking:

  • avocado slices
  • cilantro
  • diced tomato
  • sliced green onion

Assembly instructions:

  1. Combine the hash browns, cooked bacon, and sour cream in a bowl. Spread the mixture into a freezer-safe, greased 9×13 baking dish.
  2. Spoon the salsa evenly over the top of the hash brown mixture.
  3. In a medium bowl, beat the eggs and season with salt and pepper. Pour the seasoned eggs over the salsa layer.
  4. Top the casserole with an even layer of shredded cheese.
  5. Wrap the dish tightly with plastic wrap, then cover with foil and freeze.

Cooking instructions:

  1. Thaw the frozen casserole, then remove the foil and plastic wrap.
  2. Place the foil back on top of the dish and bake at 350 degrees for 30 minutes.
  3. Remove the foil and cook for another 20 to 30 minutes.
  4. Garnish with avocado, cilantro, diced tomato and sliced green onion before serving.

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