Ready, Set, Cook! Special Edition Contest Entry: I love a breakfast casserole that can be kept in the refrigerator and everyone can help themselves to it in the morning ! I created this so we could have a tasty, satisfying breakfast that would be fast and versatile. This would also be delicious with a side of salsa and hearty bread toasted. I actually make this every week and it is easy to change it up using different seasonings and vegetables. Reheats in the microwave easily, can even put in a pita or tortilla and take it on the go! Great brunch dish too...

Ingredients

8 serv.

vegetable oil cooking spray
Simply Potatoes® Shredded Hash Browns1
20 ounce
taco seasoning1 teaspoon
bacon, cooked till crisp, drained, coarsely chopped↗1 lb
medium red pepper, cored, seeded, cut in 1/2 inch dice↗1
fresh cilantro, chopped↗1⁄4 cup
scallions, cut in 1/4 inch slices, white and green↗3
goat cheese, crumbled↗4 ounces
Kraft Mexican Style Finely Shredded Four Cheese↗2 cups
extra large eggs, beaten10

Step-by-step instructions

1
Preheat oven to 350 degrees. Spray a 13x9x2 inch casserole with vegetable oil spray. Spray a cookie sheet with sides with the vegetable oil. Spread out 1 bag Simply Potatoes Southwest Style Hash browns (20 ounce bag) on the pan and spray the potatoes with oil. Sprinkle potatoes with taco seasoning. Broil for 7 minutes, remove from oven, turn potatoes over and broil another 7 minutes. Potatoes will be browned and crisp. Transfer potatoes to the prepared casserole.
2
To the potatoes in the casserole add chopped bacon, red pepper and cilantro. Stir in scallions, goat cheese, two cups Mexican cheese blend and beaten egg. Using a large fork, stir everything well to combine ingredients. Bake at 350 degrees for 40 minutes till puffed and set in the center.

Source: food.com

Original recipe ↗

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