Vegetarian Mexican Breakfast Casserole

This creamy, cheesy, vegetarian Mexican-inspired breakfast casserole uses simple ingredients and spices for tons of flavor.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 407 Calories

Ingredients

• 1 cup milk
• 2 tablespoons butter, melted
• 1 teaspoon dried marjoram
• 2 cups shredded sharp Cheddar cheese
• 1 teaspoon ground black pepper
• 1 (8 ounce) package cream cheese, cubed
• 9 eggs, beaten
• 1 bunch cilantro, chopped
• 0.5 cup chopped red onion
• 0.75 cup chopped tomato
• 1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potato
• 0.5 tablespoon garlic salt

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.

Step 3

Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.

Step 4

Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.

Step 5

Bake in the preheated oven until set and golden, about 45 minutes.