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5
from 1 vote
Cheesy Mexican Breakfast Casserole + Fight Hunger
A hearty breakfast casserole made with food items that can help fight hunger!
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast
Cuisine:
Mexican
Keyword:
breakfast, casserole
Servings:
4
people
Calories:
452
kcal
Author:
Rachael
Ingredients
1
can crescent rolls
1/2
cup
black beans
1
can Ro*tel
liquid drained off
1 1/2
cups
potato chunks
I used the prepared, partially cooked kind you buy in the refrigeration section of the store
1
cup
corn kernels
I roasted mine first for extra flavor
32
ounces
of Southwest flavored egg beaters
1
cup
shredded Kraft cheese
1
cup
mozzarella cheese
Garnish
Fresh tomatoes
Cilantro
Instructions
Preheat oven to 375 degrees
Spray a 9 x 13 casserole pan, and put the crescent roll dough flat on the bottom, covering the bottom of the pan
Layer in the beans, drained and rinsed
Layer in the Ro*Tel, drained
Layer in the corn
Layer in the Potatoes
Layer in the shredded Mexican blender cheese
Pour eggs over the top
Sprinkle on mozzarella cheese
Bake for 35-45 minutes until center does not jiggle much when you shake the pan.
Top with fresh cut tomatoes and cilantro
Notes
Baking time is accurate for MY oven, but all ovens vary. Please adjust baking time accordingly. When center no longer jiggles, it is done.
Nutrition
Calories:
452
kcal
|
Carbohydrates:
29
g
|
Protein:
43
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
51
mg
|
Sodium:
934
mg
|
Potassium:
507
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
2465
IU
|
Vitamin C:
9.7
mg
|
Calcium:
375
mg
|
Iron:
7.2
mg