Vegetarian Mexican Breakfast Casserole

Ingredients

• 1 package refrigerated prepared diced potatoes , 20 ounce
• 2 tablespoons butter , melted
• 1 package cream cheese , 8 ounce
• 1 cup milk
• 9 large eggs , beaten
• 0.75 cups chopped tomato
• 0.5 cups chopped red onion
• 1 bunch cilantro , chopped
• 0.5 tablespoons garlic salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried marjoram
• 2 cups shredded sharp Cheddar cheese

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2. 2

   Toss potatoes with melted butter in a microwave-safe bowl. Microwave on high power for 8 minutes.

3. 3

   Place cream cheese into the bottom of a large bowl. Pour hot buttered potatoes on top and mix gently until only a few lumps are left.

4. 4

   Heat milk in a microwave-safe container in the microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add beaten eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared dish.

5. 5

   Bake in the preheated oven until set and golden, about 45 minutes.