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Mexican Breakfast Casserole Recipe

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“I make this recipe whenever I'm having overnight guests,” writes Leona Hansen of Kennedy Meadows, California. “Fresh fruit and tortillas or sweet rolls go very well to complete breakfast.”
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES: 4 servings

Ingredients

  • 4 cups cubed day-old French bread
  • 1 cup cubed fully cooked lean ham
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup chopped sweet red pepper
  • 1-1/4 cups egg substitute
  • 1 cup fat-free milk
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground mustard
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1-1/4 cups shredded reduced-fat cheddar cheese
  • Salsa, optional

Nutritional Facts

1 each: 305 calories, 11g fat (6g saturated fat), 40mg cholesterol, 1154mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 28g protein.

Directions

  1. In an 8-in. square baking dish coated with cooking spray, combine the bread cubes, ham, chilies and red pepper.
  2. In a small bowl, whisk the egg substitute, milk, onion powder, cumin, mustard and cayenne. Pour over bread mixture; sprinkle with paprika. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired. Yield: 4 servings.
Originally published as Mexican Breakfast Casserole in Light & Tasty October/November 2007, p56


Reviews for Mexican Breakfast Casserole

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
cookiemouse User ID: 3900007 252778
Reviewed Aug. 16, 2016

"I was excited to see the title "Mexican breakfast Casserole", then read the ingredients. There is nothing in this dish that is indicative of any type of "Mexican" cuisine, especially ground mustard and French bread. TOH, what a disappointment."

MY REVIEW
KarenKeefe User ID: 2062961 246789
Reviewed Apr. 8, 2016

"Yes, I made this alongside another breakfast casserole and this one was the winner! I, too, used real eggs. Served it with the choice of green chile salsa or mild red salsa."

MY REVIEW
smbrenny User ID: 862931 208595
Reviewed Nov. 29, 2010

"Delicious. I made this for my extended family and EVERYONE loved it, even the kids. I did serve it with salsa which was good. The only thing I changed was using 5 eggs instead of egg-substitute."

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