Friday, December 25, 2015

Tex-Mex Hash Brown Breakfast Casserole

Christmas breakfast always seems to call for some ingenuity.  It has to be something delicious and warm, but it also needs to be something that can be put together the night before.  I mean, nobody wants to interrupt the opening of gifts to put together breakfast.  Heavens, no.  So this generally leads to a breakfast casserole of some sort.  I personally tinkered with the usual hash brown casserole and came up with something a little Tex-Mexy.  A little bit spicy and a lotta bit creamy comfort food.

Tex-Mex Hash Brown Breakfast Casserole

1 medium yellow onion, diced
1 tablespoon unsalted butter or bacon fat
6 large eggs
1 (10¾-ounce) can cream of mushroom and chicken soup
2 cups whole milk
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon sea salt
1 (30-ounce) bag frozen shredded hashbrowns
½ teaspoon dried Mexican oregano
1 (4-ounce) can mild diced green chiles
1 pound Mexican chorizo, cooked and drained well of fat
2 cups shredded Cheddar cheese

Grease a 9x13-inch baking dish.

Sauté onion in butter until translucent and starting to brown. Set aside. Mix together eggs, soup, milk, cumin, coriander, and salt.

Layer half of potatoes on bottom of prepared dish, then sprinkle with oregano.  Top potatoes with chiles, onions, chorizo, and half of cheese, then remaining potatoes. Pour egg mixture over top. Sprinkle with remaining cheese.

Cover casserole with foil and refrigerate overnight, if desired.

Bake at 350°F for 45 to 50 minutes if baked immediately and 1 hour if coming from the refrigerator.

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