This is my vegetarian adaptation of a traditional Mexican breakfast casserole using ingredients I often keep in my refrigerator. Since I don’t often keep cream or half-and-half, I chose to experiment with cream cheese and was happy with the results. This recipe, in my opinion, would benefit from the addition of meat or various vegetables.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
- 2 tablespoons butter, melted
- 1 (8 ounce) package cream cheese, cubed
- 1 cup milk
- 9 eggs, beaten
- ¾ cup chopped tomato
- ½ cup chopped red onion
- 1 bunch cilantro, chopped
- ½ tablespoon garlic salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried marjoram
- 2 cups shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
- Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
- Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
- Bake in the preheated oven until set and golden, about 45 minutes.
Nutrition Facts
| Calories | 407 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 286 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 17 g |
| Sodium | 898 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |