Tex-Mex Breakfast Casserole
Honey-Lime Fruit Salad and Bluberry Muffins
Ingredients
- 4 cups frozen diced hash browns, thawed
- 1 (16-oz) pkg ground pork sausage
- 1 cup chopped onion
- 2 (4-oz) cans diced green chiles
- 1 (8-oz) pkg shredded pepper-Jack cheese, divided
- 10 large eggs
- 1 cup milk
- 2 tsp ground cumin
Instructions
- Preheat oven to 350°F. Spread hash browns in a lightly greased 13- x 9-inch baking dish. Season lightly with salt and pepper.
- Cook sausage and onion in a large skillet over medium heat until sausage is browned and crumbly; drain, if needed, and spread over hash browns. Sprinkle chiles and 1½ cups cheese over sausage.
- Whisk together eggs, milk, and cumin in a large bowl until blended. Season lightly with salt and pepper. Pour egg mixture over cheese in baking dish.
- Bake 45 minutes. Sprinkle with ½ cup cheese; bake 10 minutes longer or until center of casserole is puffed and set and cheese is melted.
Side Dish Ingredients
- 2 Tbsp lime juice
- 2 Tbsp honey
- 1 (16-oz) pkg strawberries, sliced
- 1 honeydew, cubed
- 1 pineapple, peeled, cored, and cubed
- 2 (6.5-oz) pkg blueberry muffin mix
Side Dish Instructions
- Whisk together juice and honey in a large bowl. Add fruit; toss.
- Bake muffins according to package directions.
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