Southwest Breakfast Casserole {recipe}


Alright…I have one last Cinco de Mayo idea for you today.  And let me be honest, this is a breakfast casserole that we have never had for breakfast.  It makes a perfect dinner on a weeknight as well.  Enjoy!

Southwestern Breakfast Casserole

1 bag OreIda frozen hashbrowns (the bag is 30 oz. I think)
1/2 c. butter, melted
2 c. diced ham (I used some leftovers from Christmas)
4 oz. Jack cheese, shredded
4 oz. Cheddar cheese, shredded
4 eggs
1 c. milk
2 cans green chiles (4 oz. each)
Goya or Lawry seasoning salt

Lightly grease a 9×13 pan and spread hashbrowns (I thawed mine first).  Brush with melted butter and sprinkle with salt and pepper. Bake at 425 degrees for 25 minutes.
Layer ham, cheeses and chiles on crust.  Combine eggs, milk, and seasoned salt. Whip really well and pour over top.   Bake at 350 degrees for 30 minutes.

Top with salsa, hot sauce, sour cream, green onions, or whatever else your heart desires 🙂

Recipe Source:  On My Menu