Mexican Breakfast Casserole

The next time your kids complain about what you’re feeding them, tell them it could always be worse. It could be a dinner of…opossum.

You read that right. A recipe for how to cook a opossum. I found this gem while copying down recipes from that Baylor County centennial cookbook.

And no, I did not transcribe that recipe to keep for future use.

Yuck.

I did, however, find quite a few new recipes I’ll try out one of these days. I wrote down everything from cranberry muffins to cathedral window cookies to apple studded meatloaf. This cookbook was full of wonderful sounding recipes, y’all!

Before I spent most of my afternoon cramming new handwritten notecards into my tin recipe box (I think it’s really full FULL now…I guess I need a new one!), I made a breakfast casserole. You know, to get us through the day.

The two of us.

Yeah, breakfast casseroles are a little big for just two people. But they are so darn tasty! I can’t help but make them.

This recipe is a little different from your normal egg & sausage casserole. Taco seasoning and salsa are at play here! It gives you that hint of Mexican—or TexMex—in your breakfast. I loved it, and Rob seemed to love it, too.

Add a dollop of sour cream to the side of your portion to add that next level taste. Or, not. I’m just slightly obsessed with sour cream so I eat it with everything. Don’t judge me.

Mexican Breakfast Casserole

• 1 (20 oz) bag frozen hash browns, thawed
• 1 pkg taco seasoning
• 1 lb. pork breakfast sausage
• 1/2 lb. chorizo
• 1 medium onion, chopped
• 10 large eggs
• 2 cups shredded cheddar cheese
• 1/4 cup milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups salsa

1. Preheat your oven to 350 degrees. Spray a 13×9″ baking dish with cooking spray. Pour thawed hash browns into the baking dish and sprinkle 1 TBS. of the taco seasoning on top. Mix with your hands so the hash browns are well coated. Gently press the hashbrowns into the bottom of your dish to sorta form a crust.
2. Heat 1 TBS. olive oil in a large skillet over medium high heat. Add both sausages and onion and cook, crumbling with a spatula or wooden spoon as you go. Let those sausages and onion flavors meld together and cook for about 5-7 minutes. Drain grease off of the sausage mix and set aside.
3. In a large bowl, beat eggs, cheese, milk, salt, pepper, and remaining taco seasoning with a whisk. Add sausage mixture and salsa and mix well.
4. Carefully pour the sausage-egg mixture over your potato layer.
5. Bake, uncovered, for 40 minutes or until eggs are set in the center. Let stand for about 5 minutes. Serve with sour cream and any extra salsa you have!

I had Rob take some of this for a coworker of ours since there was NO POSSIBLE WAY we could eat it all. This casserole is big enough to feed an army!

That’s what breakfast casseroles do. They’re supposed to be effortless, filling, and yield copious amounts. We still have some to eat for breakfast for the next few days, and I am soooooo looking forward to that!