Vegetable Mexican Breakfast Casserole Recipe - BettyCrocker.com

Name: Vegetable Mexican Breakfast Casserole Recipe - BettyCrocker.com
Ingredients: 16 large eggs; 3 cups shredded Mexican cheese blend; 4 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count); 1 red bell pepper, seeded and chopped; 1 can (4 oz) Old El Paso™ Chopped Green Chiles; 1 bunch green onions, chopped; 1 teaspoon salt; 4 cups shredded hash brown potatoes, thawed; 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix; 4 tablespoons butter, melted; 1/2 cup crema (optional)

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An irresistible Hash Brown Casserole with a golden crusty potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles.

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Ingredients

16 large eggs
3 cups shredded Mexican cheese blend
4 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
1 red bell pepper, seeded and chopped
1 can (4 oz) Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
4 tablespoons butter, melted
1/2 cup crema (optional)