Tex-Mex Potato Breakfast Casserole

Oh goodness ladies! This breakfast casserole was a hit with my friends at church!  I’m talking, it disappeared in about 60 seconds kind of a hit.  
Not only would this make a great breakfast (especially on those mornings when you have overnight guests), but it would be delish for dinner too!  We love having breakfast for dinner :).
Easy, easy and yummy, yummy!
Happy breakfast!

This recipe serves about 12.

Shopping List
1 pound of sausage, browned and crumbled (I used Owens’ breakfast sausage)
1 (32 oz) bag of frozen cubed hash brown potatoes
1 (10 oz) can of Rotel tomatoes
1 (4 oz) can of chopped green chiles
2 tablespoons chili powder
1 (10 oz) can cream of mushroom soup
8 eggs, lightly beaten
2 cups of Cheddar Jack Cheese, shredded and divided (you can use any cheese you like!)
Preheat oven to 350 degrees.
Grease (I used Pam) a 9×13 baking dish.  Spread your cooked and crumbled sausage across the bottom of your baking dish.  Next, sprinkle your hash browns down over the sausage to form a second layer.  Set aside.
In a large mixing bowl, combine Rotel, green chiles, chili powder, cream of mushroom soup, eggs and one cup of cheese.  Pour this egg mixture down on top of the potatoes in your baking dish.  Sprinkle the remaining cup of cheese over the top.
At this point, you can cover and refrigerate until the next morning (if you’re making this in advance), or you can go ahead and bake.
Bake about 50 to 55 minutes or until the top is lightly browned and the casserole is set (it will still be wobbly in the center just a bit but when you insert a knife into the middle, it shouldn’t come out wet.
Remove from oven and allow to cool five minutes before slicing and serving.
Oh friends, you’re going to love this.
xo
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  • Erika Slaughter September 21, 2015 at 1:57 am

    You should mention that this is the ONLY week the Slaughters weren't late for church because we knew this would be there. Well, I mentioned it for you. šŸ˜‰

  • Katherine Madsen September 21, 2015 at 2:30 am

    Hi Shay! This looks delicious! I love it when you add tidbits to recipes like the type of sausage you use… even with other things I buy all the time I like to know if there are brands people are in love with that I should try! Thanks!

  • Meagan Ruse September 22, 2015 at 8:31 pm

    Tim will be happy. Seriously, he told me about this like two times and how was "just right." Haha! I know what I'm making this weekend!

  • Erinn Mosher October 1, 2015 at 4:04 pm

    My husband won't touch anything with mushrooms…anything else you could use other then cream of mushroom soup? New to your blog, found it after the pumpkin muffin recipe went onto Sequins and Things and I cannot stop reading it. Heaven Sent!

    • Mix and Match Mama October 1, 2015 at 5:21 pm

      Yay!!! Thank you so much!! You can totally sub with cream of chicken or cream of celery. Enjoy!

  • Carol Woodrow October 6, 2015 at 1:19 am

    Did you mean lightly beaten or lightly scrambled? I just made this and I think I did something wrong šŸ™ thank you!!

  • Carol Woodrow October 6, 2015 at 1:38 am

    Never mind I got it I hadn't cooked it enough. Thank you can't wait to eat it!!!! ????

  • Colleen November 19, 2015 at 3:25 pm

    Looks wonderful. Will be making this for this weekend but being I have a bag of Potatoes O'Brien on hand, will be using that in place of the cubed hash browns
    After reading and rereading the recipe, I was wondering; do you drain the can of RoTel?
    Thank you.

  • Syvette July 18, 2016 at 3:17 pm

    Do I cover while cooking or leave uncovered?