This picture stinks…will update the photo when we make again. This casserole is so good and feeds a crowd. We had it for dinner, both kiddos loved it, and then we had it for lunch today and it was just a good as leftovers.
Definitely making this again and especially when we have guests over.
Recipe adapted from A Spicy Perspective.
- 16 eggs or 32 oz. carton of egg beaters
- 1 red pepper, diced
- 4-6 green onions, chopped
- 4 quality corn tortillas cut into ½ x 1 inch slices
- 1 ¾ c. shredded Mexican cheese blend
- 1 tsp. salt or 1 tsp. of taco seasoning
- 1 bag of frozen hash browns – about 6 c. hash browns, defrosted
- ¼ c. + 2 TBSP taco seasoning (1.5 packet)
- 6 TBSP melted butter
Serve with salsa, green onions, cilantro, sour cream, etc.
- Preheat oven to 325*
- Spray a 9×13 pan with cooking spray
- In a large bowl combine eggs through pepper and pour egg mixture into pan
- In another bowl combine the hash browns, taco seasoning and melted butter, and toss to coat. Evenly place hash browns over egg mixture.
- Bake at 325 for 50-60 minutes until the center is set and hash browns are crisp. You may want to put it under the broiler at the end to crisp up the hash browns.
Mexican Breakfast Casserole:
This soup is to die for! It’s delicious served with smoke gouda grilled cheese (our favorite combination)! All four of us love this soup, and it’s great in the winter AND the summer, which is great because we have so much fresh basil in the summer.
- 2 TBSP olive oil
- 1 package of petite carrots, diced
- 1 onion, diced
- 5 cloves garlic, minced
- 3 (28 oz.) cans whole Roma tomatoes
- 1 (32 oz.) carton vegetable broth
- 1/2 cup chopped fresh basil, plus more for garnish
- 2 bay leaves
- 1 TBSP granulated sugar (may need to use more–all depends on how sweet your tomatoes are)
- Salt and freshly ground black pepper, to taste
- 16 oz. refrigerated three cheese tortellini
- 3/4 cup heavy cream or half and half
- Grated pecorino Romano cheese for serving
- Heat a skillet over medium high heat; add the olive oil, and then add the carrots and onion and saute until soft; then add the garlic and continue cooking for 2 more minutes.
- Meanwhile, in a blender, puree the tomatoes until smooth and add to your crockpot. When the carrots, onion, and garlic are soft add them to the blender and puree until smooth–you can add some of the tomato puree to help the blender along; then add to your crockpot. Add the vegetable broth through salt and pepper, and stir to combine. You’ll likely need to adjust the sugar, salt, and pepper after it finishes cooking.
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Remove lid and add tortellini and cook for 15 minutes or until tortellini are heated through. Then stir in the cream or half and half, taste and adjust seasoning.
- Ladle soup in individual bowls and top with basil and and grated pecorino Romano cheese.
Slow Cooker Tomato Basil Torellini Soup:
This is some seriously good pasta. Even Ellie, who doesn’t like much pasta, loves this dish. It’s peppery and goodness with lots of pecorino Romano cheese. It goes great with grilled steak, and the leftovers are really good too.
- 1 lb. angel hair pasta
- 2 c. finely grated pecorino Romano cheese
- 1 TBSP (plus or minus to your liking) freshly ground pepper
- Good olive oil (we like a basil infused olive oil probably a couple of TBSP)
- Bring a large pot of water to a boil, salt the water, add pasta and cook according to package.
- Meanwhile grate the cheese.
- In a large pasta serving bowl combine cooked pasta, cheese, pepper, and olive oil. Toss to combine. Add 1/2 cup or more of pasta water to help melt the cheese and combine.
Cacio e Pepe: