Hash Brown Enchilada Breakfast Casserole

By á-174535

Ingredients

• 1 lb chorizo sausage
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow or white onion
• 1/2 cup canned black beans (drained, rinsed)
• 1 can (10 oz) Old El Paso™ mild red enchilada sauce
• 4 oz cream cheese, softened
• 1 package (1 oz) Old El Paso™ taco seasoning mix
• 2 teaspoons olive oil
• 8 eggs
• 3 tablespoons milk
• Salt and pepper, to taste
• 2 cups shredded Mexican cheese blend (8 oz)
• 1 bag (1 lb) frozen shredded hash brown potatoes, thawed
• Chopped fresh cilantro, if desired

Details

Servings 1
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or casserole with cooking spray.

2
Heat 10-inch heavy-bottomed skillet over medium-high heat. Add chorizo, 1/4 cup of the green bell pepper, 1/4 cup of the red bell pepper and 1/4 cup of the onion. Cook about 10 minutes, stirring frequently and breaking up chorizo with wooden spoon, until chorizo is no longer pink and vegetables are softened.

3
Reduce heat to medium-low. Stir in black beans, enchilada sauce, cream cheese and taco seasoning mix until well combined. Cook about 2 minutes or until warmed through. Transfer mixture to baking dish.

4
Wipe out skillet, and return to stovetop over medium-low heat. Add olive oil. In large bowl, beat eggs, milk, and salt and pepper with whisk. Pour into skillet and cook 5 to 7 minutes, stirring occasionally, until eggs are a soft scramble. Remove from heat; stir in 1 cup of the shredded cheese. Spread evenly over top of mixture in baking dish.

5
In large bowl, mix remaining 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup onion, 1 cup shredded cheese and the hash brown potatoes. Spread evenly over eggs in baking dish.

6
Bake 30 to 35 minutes or until bubbly and baked through and potatoes on top are golden brown. Sprinkle with chopped fresh cilantro. Serve warm.