Southwest Breakfast Casserole

Course: Breakfast

Cuisine: Mexican

Keyword: breakfast casserole

Ingredients

• 500 g frozen cubed hash browns
• 1 ½ cups bacon cooked and crumbled
• ¾ cup sour cream
• 1 ½ cups chunky salsa
• 6 large eggs
• salt and pepper to taste
• 1 ½ cups Tex-Mex cheese shredded

For Day of Cooking:

• avocado sliced or cubed
• cilantro chopped
• tomato diced
• green onion sliced

Instructions

Assembly instructions:

1. Combine the hash browns, cooked bacon, and sour cream in a bowl.
2. Spread the mixture into a freezer-safe, greased 9×13 baking dish.
3. Spoon the salsa evenly over the top of the hash brown mixture.
4. In a medium bowl, beat the eggs and season with salt and pepper. Pour the seasoned eggs over the salsa layer.
5. Top the casserole with shredded cheese.
6. Wrap the dish tightly with plastic wrap, then cover with foil and freeze.

Cooking instructions:

1. Thaw then remove the foil and plastic wrap.
2. Replace the foil on top of the dish and bake at 350° for 30 minutes.
3. Remove the foil and cook for another 20 to 30 minutes.
4. Garnish with avocado, cilantro, diced tomato and sliced green onion.