Hash Brown Enchilada Breakfast Casserole
Stephanie Wise
Updated Apr 24, 2015
Made with hash browns, eggs and chorizo, this easy enchilada breakfast casserole is bound to become a new family favorite.
Hash Brown Enchilada Breakfast Casserole
- Prep Time 20 min
- Total 60 min
- Servings 8
- Ingredients 15
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 packet (1 oz) Old El Paso™ Original 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

Make With
Old El Paso
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or casserole with cooking spray.
-
Step2Heat 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.
-
Step3Reduce 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.
-
Step4Wipe 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.
-
Step5In 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.
-
Step6Bake 30 to 35 minutes or until bubbly and baked through and potatoes on top are golden brown. Sprinkle with chopped fresh cilantro. Serve warm.
Nutrition
610
Calories
42g
Total Fat
30g
Protein
28g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 610
- Calories from Fat
- 380
- Total Fat
- 42g
- 64%
- Saturated Fat
- 18g
- 91%
- Trans Fat
- 0g
- Cholesterol
- 280mg
- 93%
- Sodium
- 1360mg
- 57%
- Potassium
- 710mg
- 20%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 5g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 20%
- 20%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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