Description
A seven layer breakfast casserole made with hash browned potatoes, corn, peppers, bacon, cheese and eggs.
Ingredients
Scale
- 8 oz chopped bacon, fried slightly crispy
- 16 oz. frozen corn
- 1 green bell pepper chopped
- 1 large tomato chopped
- 2 cups shredded cheddar or pepper jack cheese
- 8 eggs
- 1/4 tsp chili powder
- 1/2 tsp garlic salt
- 1/4 tsp salt
- 1 tsp baking powder
- 20 oz frozen shredded hash brown potatoes
Instructions
- Preheat oven to 350 degrees.
- In a 9 x 13 casserole pan, layer corn, peppers, tomatoes, bacon and cheese.
- Top with frozen shredded potatoes.
- In a bowl, whisk eggs, chili powder, garlic salt, salt, flour, baking powder and pour evenly over the potatoes allowing it to soak down into the casserole.
- Bake uncovered in oven for 40 minutes or until eggs are set. Crank up broiler for last few minutes if you would like crispy potatoes.
- Remove pan from oven and let set for 10 to 15 minutes.
- Serve with optional garnishes of salsa, cilantro, avocado, guacamole and/or sour cream.
Notes
To avoid a “soupy” factor in the bottom of your casserole, drain off the excess water from the tomatoes.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Breakfast
- Cuisine: American, Mexican
Keywords: breakfast, casserole, bacon, eggs, baked, Mexican, seven layer