Mexican-Style Breakfast Casserole

Mexican cheese, green chiles, and taco seasoning give this egg, ham, and hash brown casserole a south-of-the-border flair the whole family will love.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 528 Calories

Ingredients

• 1 cup milk
• 1 cup sour cream
• 1 medium onion, chopped
• cooking spray
• 1 (7 ounce) can diced green chile peppers
• 8 large eggs
• 1 cup shredded Mexican blend cheese
• 5 cups shredded hash brown potatoes
• 3 cups diced ham
• 2 cups shredded taco-flavored cheese
• 1 teaspoon taco seasoning mix, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.

Step 2

Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Step 3

Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.

Step 4

Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.

Step 5

Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.

Step 6

Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.