Mexican Breakfast Casserole

A new Mexican twist to my go-to hash brown breakfast casserole. Had some leftover taco meat so I concocted a Mexican cheese sauce to go with this (see recipe in my list). Turned out great! Top with avocado slices.

Ingredients

1 1/2 cups frozen hash browns

3 eggs

3/4 cup leftover taco meat

2/3 cup Mexican cheese sauce

1/2 cup shredded cheddar cheese

1/4 cup milk

1/8 cup chopped white onion

1/8 cup chopped red bell pepper

1/2 finely chopped jalapeño

1/2 tsp garlic salt

1/4 tsp mustard powder

1/4 tsp ground pepper

Steps

1. 1. Heat oven to 375. Grease a 5x5 baking dish.

2. 2. Add in the frozen hash browns. Next combine the onion and peppers and layer on top of the hash browns. Layer the meat then pour the Mexican cheese sauce evenly over the meat.

3. 3. Scramble the eggs, milk, garlic salt, mustard powder and ground pepper. Pour over top evenly.

4. 4. Finally, cover everything with shredded cheddar cheese and place in over for 40-45 mins. (The center may look not fully cooked but that’s the moisture from the cheese sauce.)

5. 5. Remove from oven and let cool for about 5-6 mins and serve. Enjoy!!
   *Top with some nice ripe avocado and salsa of choice.

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