Recipe | Tex Mex Breakfast Casserole

If you have a busy week coming up, but a relatively relaxing weekend, you should make this breakfast casserole. Ideally, you should eat it fresh from the oven before going to church.

Tex-Mex Breakfast Casserole

Original inspiration here

  • 1 12 oz. pkg pre-cooked breakfast sausage links, chopped into small bite sized pieces
  • 1 medium yellow onion, diced
  • 10 eggs
  • 1/2 c milk
  • 1/4 c crumbled queso fresco
  • 1 c shredded Mexi-cheese
  • 1/2 pkg Simply Potatoes hash browns
  • 1 t kosher salt
  • Fresh black pepper

Cook onion over medium low-heat until the onions are tender, about 4 minutes. Add chopped sausage and cook 2 minutes longer. Whisk together eggs, milk, and cheeses. Line a greased 9 x13 inch baking dish with the hash browns. Season with salt & pepper. Top hash browns with the sausage onion mixture; pour the egg and cheese mixture on top. Bake for 20-25 minutes at 350F or until the casserole is golden brown and the eggs are set.

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