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.