Southwestern Breakfast Casserole

Submitted by Chef #649924

"Ready, Set, Cook! Special Edition Contest Entry: A wonderful breakfast casserole that is great for brunch and hearty enough for dinner too."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 1 (8 1/2 ounce) box corn muffin mix
• 10 eggs
• 2 cups 2% low-fat milk
• 1⁄2 lb bacon
• 1 (10 ounce) can diced tomatoes with green chilies
• 1⁄2 cup corn
• 1⁄4 cup green onion
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon chili powder
• 2 cups Simply Potatoes® Shredded Hash Browns
• 6 ounces jalapeno jack cheese
• salt and black pepper

directions

1. Preheat oven to 350 degrees. Follow the directions on the muffin mix box for the corn bread. Let the corn bread cool completely and once cooled cut the bread into 1” cubes and place on the bottom of a greased 9”x13” baking dish.
2. Sprinkle the bacon, diced tomatoes, corn and green onions on top of the cubed bread.
3. With a electric mixer, beat the eggs and milk at medium speed for 3 minutes until frothy and stir in the spices. Pour egg mixture on top of other ingredients.
4. Cook hash browns on stove top just until browned. Add on top of egg mixture and top with shredded pepper jack cheese.
5. Bake for 45 minutes.

Reviews

[texans88_0924]

This recipe was really good. I was pressed for time so I had to crumble the cornbread while it was still warm. I also used salsa because I didn't have a can of Rotel. Worked well since the onions were included. <br/><br/>Thank you for sharing.