Cheesy Mexican Hash Brown Breakfast Casserole

On Christmas morning we gather at my aunt’s house for a family breakfast. She always comes up with the best breakfast casseroles. This is a spin on a few of those. Hubby once again came up with the idea, but wanted something that could be eaten as a hearty breakfast or would make a great dinner. It has a layer of hash browns, beef that’s packed full of flavor, salsa, eggs and can’t forget all the wonderful cheese. This is even great to make the night before and pop in the oven the next morning.

Here’s what you need:

*1 lb ground beef

*2 tsp. Onion powder

*1 1/2 tsp. garlic powder

*2 tsp. Hungarian paprika

*1/2 tsp. salt

*1/2 tsp. Ancho chili powder, or more to taste

*1/2 tsp. dried oregano

*1 tsp. Cumin

*1 tsp. Coriander

*3 cups shredded hash browns; I used the frozen kind.

*1 small jar of mild or medium salsa

*1 1/2 cups shredded Mexican cheese

*8 eggs

*cracked pepper

*1 cup milk

Preheat oven to 350°.

Heat a large pan to medium high heat, add ground beef.

Break up the ground beef while browning; drain if needed.

Add all of the herbs and spices to the beef

Stir to mix and cook for about 1 minute more. Take off of the heat and set aside.

Spray a 9X9-inch casserole dish with non stick spray. Add hash browns to the bottom of the dish.

Add the ground beef on top of the hash browns.

Spoon the salsa over the beef.

Then layer on the cheese.

In a large bowl, crack in the eggs; add salt and cracked pepper to taste.

then pour in the milk. Whisk together until combined.

Pour the egg mixture over the top of the cheese.

Bake uncovered for 45 minutes or until eggs are set.

*Note:

If you are not going to bake this right away skip this step. Instead, cover tightly with foil and refrigerate. Take casserole out of the refrigerator 30 minutes before cooking. Pour milk mixture over the top then bake.

Serve and enjoy!

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