Mexican Breakfast Casserole with Hash Brown Top

A SPICY PERSPECTIVE
11Ingredients
65Minutes

Ingredients

US|METRIC
  • 16 large eggs
  • 3 cups shredded mexican cheese blend
  • 4 Old El Paso Flour Tortillas (large)
  • 1 red bell pepper (seeded and chopped)
  • 4 1/2 ounces Old El Paso™ chopped green chiles
  • 1 bunch green onions (chopped)
  • 1 teaspoon salt
  • 4 cups hash brown potatoes (shredded, thawed)
  • 1 packet low sodium taco seasoning (Old El Paso)
  • 4 tablespoons butter (melted)
  • 1/2 cup crema (optional)
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