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Mexican Breakfast Cassarole
Mexican Breakfast Cassarole

Before you jump to Mexican Breakfast Cassarole recipe, you may want to read this short interesting healthy tips about Healthy Vitality Goodies.

Healthy and balanced eating helps bring about a feeling of health and wellbeing. If we eat more healthy snacks and a lesser amount of of the bad ones we generally feel much better. A salad tends to make us feel better than a piece of pizza (physically in any case). Selecting healthier food choices can be tough when it’s snack time. You can spend numerous hours at the supermarket searching for the right snack foods to make you feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?

Yogurt is often a snack many people neglect. Occasionally people decide to eat yogurt over a healthy lunch which is not the greatest idea. You can’t beat yogurt whenever it comes to a wholesome snack though. It is a protein-rich resource of nutritious vitamins and minerals. Easily digestible, yogurt can even help your digestive tract work properly depending upon the culture used to make it. Quick hint: select unsweetened yogurt and add in walnuts or flaxseeds. This decreases your sugar absorption without lowering the taste of your snack.

A large selection of quick health snacks is easily available. Deciding to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to mexican breakfast cassarole recipe. To make mexican breakfast cassarole you need 20 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Mexican Breakfast Cassarole:
  1. Use all ingredients
  2. Use 1 packages Bob Evans sausage regular
  3. Provide 1 packages Bob Evans Maple Sausage
  4. Get 1 large Vadallia Onion
  5. Take 2 each sweet red peppers
  6. Use 1 each green bell pepper
  7. Take 4 jalapeño diced. with or without seeds
  8. You need 4 medium Tomatoes
  9. Provide 1 large bag of hashbrowns
  10. You need 8 eggs
  11. Use 2 cup milk
  12. Prepare 1 large bag of cheddar cheese shredded
  13. Use 1 large bag of mozzarella cheese
  14. Get 1 cream cheese
  15. Use 1 Salt and pepper
  16. Take 2 tbsp ground cumin
  17. Prepare 1 tsp red pepper flake
  18. Use 3 can of grands bisquits
  19. Prepare 1 tsp paprika
  20. Use 2 tsp oregano
Steps to make Mexican Breakfast Cassarole:
  1. Ground sausage and While sausage is cooking dice your veggies. Then add diced onions and all peppers until cooked. Then drain. Put back in pan. Add 1/2 cup of milk and the cream cheese. Add all your seasons. Let simmer until creamy. Once done add your diced tomatoes.
  2. While mixture is simmering take bisquits as needed to cover bottom of pan. Flatten out bisquits a bit to make a fully covered bottom layer of the baking pan. - - Now put your hasbrowns on and fry them as normal to golden brown and done. Drain them. Take eggs and milk and beat together in a bowl.
  3. Take the sausage and pepper/onion mix and pour over bisquits in the pan. Take the beaten eggs and pour over the sausage mix. Then layer the cheeses using half of each bags of cheddar cheese and mozzarella cheese.
  4. Then take the cooked hasbrowns and spread across on top of the cheeses. Now add the other half bag of the cheeses. Cover with foil and bake at 350 for 30 minutes.
  5. After the 30 minutes take out of oven and remove foil. Take the rest of your bisquits and split apart by pulling them apart into two pieces. Layer the top with the bisquits. Cover best you can all over. Bake for additional 10 minutes or so until bisquits are done and golden brown. Absolutely amazing!!

This spicy version of a breakfast casserole is utterly tasty. It has a good bit of spice without being too much. This dish takes the traditional casserole and adds elements of Mexican cuisine and your favorite breakfast ingredients. Onion, bell pepper, garlic, green chilies and cilantro add bold, authentic flavors to the dish. For a tasty bonus, crushed tortillas are used to give this recipe a fun and playful texture.

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