Tex-Mex Breakfast Casserole
Ingredients
- 2 cups frozen diced hash browns, thawed
- ½ tsp salt
- ½ tsp pepper
- 1 (7.4-oz) pkg plant-based breakfast sausage patties
- ½ cup chopped onion
- ½ (7-oz) can chopped green chiles
- 1 cup shredded pepper-Jack cheese, divided
- 5 large eggs
- ½ cup 1% low-fat milk
- 1 tsp ground cumin
Instructions
- Preheat oven to 350°F. Spread hash browns in a lightly greased 9-inch baking dish. Sprinkle with salt and pepper.
- Crumble sausage and add onion to a large skillet; cook over medium heat until sausage is browned and crumbly; drain, if needed, and spread over hash browns. Layer chiles and ½ cup 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 30 minutes. Sprinkle with ½ cup cheese; bake 10 minutes longer or until center of casserole is puffed and set and cheese is melted.
- Cut casserole into 6 squares. Serve 4 squares; refrigerate leftovers for a future meal.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
298
|
298
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 18 | 18 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 635 | 635 |
Breakfast Meal Plan
This recipe selected from the eMeals Breakfast Meal Plan.
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