Yield: 6 to 8 Servings
I will never get tired of recommending this recipe to my friends, and that includes you! This Breakfast Burrito Egg Casserole is too perfect just to keep to myself. Here you go, friends! This will be the best decision you will ever make today; I’m telling you! You are more than welcome to add more ingredients to this very simple recipe if you wish. I am sure that you can do a lot to make this even better! Have a wonderful day, everyone. Enjoy!
Ingredients:
1 (4 oz.) can chop green chiles, drained
1 (15 oz.) can of black beans, drained and rinsed
1 (20 oz.) bag frozen shredded potatoes (do not thaw)
10 large Eggs
1 ½ c shredded sharp cheddar cheese (about 6 oz.)
1 tsp kosher salt
¼ tsp freshly ground black pepper
1 c sour cream
Cooking spray
Serving options: sliced avocado, fresh cilantro leaves, tender stems, salsa
1 c whole or 2% milk
Directions:
Prepare the oven and preheat to 190 degrees or 375 degrees F.
Apply cooking spray in a 13×9-inch baking dish.
Scatter the chilis, shredded potatoes, and beans into the prepared baking dish. Stir until well incorporated.
In a bowl, add cheese, milk, pepper, salt, sour cream, and eggs. Beat until well blended.
Pour the mixture on top of the veggies and spread it evenly.
Place it inside the preheated oven and bake for 45 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Serve and enjoy!
Notes:
Serve this with fresh cilantro, salsa, and avocado slices.
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days or a few months inside the freezer.
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