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Category: Casseroles
Prep Time: Cook Time: Total Time: 1 1/4 hr
1 lb ground sausage
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow or white onion
1/2 cup canned black beans (drained, rinsed)
1 can (10 oz) Old El Paso™ mild red enchilada sauce
4 oz cream cheese, softened
1 package (1 oz) Old El Paso™ taco seasoning mix
2 tsp olive oil
8 eggs
3 Tbsp milk
Salt and pepper, to taste
2 cups shredded Mexican cheese blend (8 oz)
1 bag (1 lb) frozen shredded hash brown potatoes, thawed
Chopped fresh cilantro, if desired
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or casserole with cooking spray.
2. Heat 10-inch heavy-bottomed skillet over medium-high heat. Add chorizo, 1/4 cup of the green bell pepper, 1/4 cup of the red bell pepper and 1/4 cup of the onion. Cook about 10 minutes, stirring frequently and breaking up chorizo with wooden spoon, until chorizo is no longer pink and vegetables are softened.
3. Reduce heat to medium-low. Stir in black beans, enchilada sauce, cream cheese and taco seasoning mix until well combined. Cook about 2 minutes or until warmed through. Transfer mixture to baking dish.
4. Wipe out skillet, and return to stovetop over medium-low heat. Add olive oil. In large bowl, beat eggs, milk, and salt and pepper with whisk. Pour into skillet and cook 5 to 7 minutes, stirring occasionally, until eggs are a soft scramble. Remove from heat; stir in 1 cup of the shredded cheese. Spread evenly over top of mixture in baking dish.
5. In large bowl, mix remaining 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup onion, 1 cup shredded cheese and the hash brown potatoes. Spread evenly over eggs in baking dish.
6. Bake 30 to 35 minutes or until bubbly and baked through and potatoes on top are golden brown. Sprinkle with chopped fresh cilantro. Serve warm.
Recipe Source: Betty Crocker
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Hash Brown Enchilada Breakfast Casserole
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Category: Casseroles
Prep Time: Cook Time: Total Time: 1 1/4 hr
1 lb ground sausage
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow or white onion
1/2 cup canned black beans (drained, rinsed)
1 can (10 oz) Old El Paso™ mild red enchilada sauce
4 oz cream cheese, softened
1 package (1 oz) Old El Paso™ taco seasoning mix
2 tsp olive oil
8 eggs
3 Tbsp milk
Salt and pepper, to taste
2 cups shredded Mexican cheese blend (8 oz)
1 bag (1 lb) frozen shredded hash brown potatoes, thawed
Chopped fresh cilantro, if desired
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or casserole with cooking spray.
2. Heat 10-inch heavy-bottomed skillet over medium-high heat. Add chorizo, 1/4 cup of the green bell pepper, 1/4 cup of the red bell pepper and 1/4 cup of the onion. Cook about 10 minutes, stirring frequently and breaking up chorizo with wooden spoon, until chorizo is no longer pink and vegetables are softened.
3. Reduce heat to medium-low. Stir in black beans, enchilada sauce, cream cheese and taco seasoning mix until well combined. Cook about 2 minutes or until warmed through. Transfer mixture to baking dish.
4. Wipe out skillet, and return to stovetop over medium-low heat. Add olive oil. In large bowl, beat eggs, milk, and salt and pepper with whisk. Pour into skillet and cook 5 to 7 minutes, stirring occasionally, until eggs are a soft scramble. Remove from heat; stir in 1 cup of the shredded cheese. Spread evenly over top of mixture in baking dish.
5. In large bowl, mix remaining 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup onion, 1 cup shredded cheese and the hash brown potatoes. Spread evenly over eggs in baking dish.
6. Bake 30 to 35 minutes or until bubbly and baked through and potatoes on top are golden brown. Sprinkle with chopped fresh cilantro. Serve warm.
Recipe Source: Betty Crocker
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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