Mexican-Style Breakfast Casserole

Ingredients

• cooking spray
• 1 medium onion , chopped
• 5 cups shredded hash brown potatoes
• 3 cups diced ham
• 2 cups shredded taco-flavored cheese
• 1 can diced green chile peppers , 7 ounce
• 8 large eggs
• 1 cup milk
• 1 cup sour cream
• 1 teaspoon taco seasoning mix , or more to taste
• 1 cup shredded Mexican blend cheese

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.

2. 2

   Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

3. 3

   Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.

4. 4

   Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.

5. 5

   Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.

6. 6

   Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.