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.
