Mexican Breakfast Casserole with Hash Brown Top Recipe from Old El Paso - Old El Paso

Name: Mexican Breakfast Casserole with Hash Brown Top Recipe from Old El Paso - Old El Paso
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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Indulge in a delicious Mexican Breakfast Casserole with a crunchy hash brown top and savory layers of eggs, cheese, and peppers. Perfect for breakfast rotation!

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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)