Mexican Breakfast Casserole

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Ready In:
55mins
Ingredients:
16
Serves:
9
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ingredients

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directions

  • Preheat oven to 350 degrees. Spray a 9" by 13" baking pan with nonstick cooking spray.
  • Place the bread cubes in a single layer in the bottom of the pan.
  • Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside.
  • In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and saute until tender. Add garlic and saute a minute more and then add spinach and cook just until spinach wilts.
  • Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses.
  • Repeat the layers once more until all ingredients have been used.
  • Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.
  • Enjoy!

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Reviews

  1. I saw this recipe about a year ago & have been wanting to make it. Finally did it today and it was awesome! I did make a few changes - used all chicken chorizo for the meat and left out the bread (and decreased milk) to make it South Beach Phase 1 friendly. I also used all light mexican cheese blend rather than bothering with the 3 different types of cheese. It made for an AWESOME low carb breakfast casserole! I will definitely make this one again.
     
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