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Mexican Breakfast Casserole with Hash Brown Top
A SPICY PERSPECTIVE11Ingredients
65Minutes
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Ingredients
US|METRIC
12 SERVINGS
- 16 large eggs
- 3 cups shredded mexican cheese blend
- 4 Old El Paso Flour Tortillas (large)
- 1 red bell pepper (seeded and chopped)
- 4.5 oz. Old El Paso™ chopped green chiles
- 1 bunch green onions (chopped)
- 1 tsp. salt
- 4 cups hash brown potatoes (shredded, thawed)
- 1 packet low sodium taco seasoning (Old El Paso)
- 4 Tbsp. butter (melted)
- 1/2 cup crema (optional)
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