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Hash Brown Taco Casserole

This stir-together spicy egg and potato bake cuts down on prep with the help of frozen shredded hash browns and frozen pepper and onion mix.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 687
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 8 eggs
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper optional
  • 3 cups frozen shredded hash browns, thawed and patted dry
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 cup frozen bell pepper and onion blend, thawed, patted dry, and roughly chopped
  • 1 medium jalapeño pepper, seeded and finely chopped 1 tablespoon
  • 1 cup shredded Mexican-style four cheese blend 4 ounce
  • Pico de gallo, sour cream, and/or lime wedges, for serving

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C). Generously coat a 2-quart baking dish with cooking spray.
  2. Whisk together eggs, chili powder, salt, and cayenne (if using) in a large bowl. Stir in hash browns, tomatoes, bell pepper and onion blend, and jalapeño. Pour into the prepared dish. Top with cheese.
  3. Bake until heated through and eggs are set, 25 to 30 minutes. Serve with pico de gallo, sour cream, and/or lime wedges.

Nutrition

Calories: 687kcalCarbohydrates: 38gProtein: 30gFat: 47gSaturated Fat: 18gCholesterol: 319mgSodium: 1283mgFiber: 5gSugar: 4g

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