Overnight Mexican Breakfast Casserole Recipe

Name: Overnight Mexican Breakfast Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Ingredients: 8 cups cubed crusty loaf; 1 pound ground sausage, cooked and crumbled; 4 ounce can Old El Paso diced green chilies; 4 cups shredded cheddar cheese; 1/2 cup chopped green onion; 8 large eggs; 2 cups milk; 2 teaspoons Old El Paso Taco Seasoning; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon smoked paprika; 1/2 cup chopped fresh cilantro; 1/2 cup cherry tomatoes, quartered

Ingredients

8 cups cubed crusty loaf
1 pound ground sausage, cooked and crumbled
4 ounce can Old El Paso diced green chilies
4 cups shredded cheddar cheese
1/2 cup chopped green onion
8 large eggs
2 cups milk
2 teaspoons Old El Paso Taco Seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/2 cup chopped fresh cilantro
1/2 cup cherry tomatoes, quartered

PREP TIME 10m	COOK TIME 45m	TOTAL TIME 1h
YIELD 12 servings

Instructions

Preheat oven to 350 degrees F. and lightly spray a 9 x 13-inch baking dish with cooking spray.
Layer cubed bread, cooked sausage, diced green chilies, shredded cheese and chopped green onion into prepared baking dish.
Place eggs, milk, taco seasoning, salt, pepper and smoked paprika into a medium mixing bowl. Whisk to combine and pour over bread mixture. Cover with foil and refrigerate overnight or at least 3 hours.
When ready, remove dish from oven and preheat oven to 350 degrees F. Bake dish for 45-55 minutes, until set. Before serving, top with cilantro and cherry tomatoes. Cut into squares.

Breakfast & Brunch

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