Print: Vegetarian Mexican Breakfast Casserole

This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.

Prep

28 min

Cook

42 min

Servings

Difficulty

Medium

Ingredients

1 , 20 ounce
2 tablespoons butter , melted
1 , 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 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 Toss potatoes with melted butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
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 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 Bake in the preheated oven until set and golden, about 45 minutes.

Nutrition per serving

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