Name: Vegetarian Mexican Breakfast Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes) - 1 (20 ounce) package; Butter, melted - 2 tablespoons; Cream cheese, cubed - 1 (8 ounce) package; Milk - 1 cup; Eggs, beaten - 9; Chopped tomato - ¾ cup; Chopped red onion - ½ cup; Cilantro, chopped - 1 bunch; Garlic salt - ½ tablespoon; Ground black pepper - 1 teaspoon; Dried marjoram - 1 teaspoon; Shredded sharp Cheddar cheese - 2 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Mexican Breakfast Casserole

1. Refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes) - 1 (20 ounce) package

2. Butter, melted - 2 tablespoons

3. Cream cheese, cubed - 1 (8 ounce) package

4. Milk - 1 cup

5. Eggs, beaten - 9

6. Chopped tomato - ¾ cup

7. Chopped red onion - ½ cup

8. Cilantro, chopped - 1 bunch

9. Garlic salt - ½ tablespoon

10. Ground black pepper - 1 teaspoon

11. Dried marjoram - 1 teaspoon

12. Shredded sharp Cheddar cheese - 2 cups

How to cook deliciously - Vegetarian Mexican Breakfast Casserole

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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