Vegetarian Mexican Breakfast Casserole

This is my vegetarian report relation of a Mexican breakfast casserole based around items I usually have in my fridge. back I rarely grant cream or half-and-half, I decided to plan cream cheese and was pleased subsequent to how it worked out. I think this recipe would lend itself well to alternative vegetables or adding meat.

The ingredient of Vegetarian Mexican Breakfast Casserole

1. 1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoesu00ae Steakhouse Seasoned Diced Potatoes)
2. 2 tablespoons butter, melted
3. 1 (8 ounce) package cream cheese, cubed
4. 1 cup milk
5. 9 eggs, beaten
6. u00be cup chopped tomato
7. u00bd cup chopped red onion
8. 1 bunch cilantro, chopped
9. u00bd tablespoon garlic salt
10. 1 teaspoon pitch black pepper
11. 1 teaspoon dried marjoram
12. 2 cups shredded sharp Cheddar cheese

The instruction how to make Vegetarian Mexican Breakfast Casserole

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. Toss potatoes next butter in a microwave-safe bowl. Microwave in this area high capacity for 8 minutes.
3. Place cream cheese into the bottom of a large bowl. Pour hot potatoes roughly top and amalgamation gently until forlorn a few lumps are left.
4. Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. protest gently into potato merger until well combined. ensue eggs and disquiet well. disturb in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
5. Bake in the preheated oven until set and golden, very nearly 45 minutes.

Nutritions of Vegetarian Mexican Breakfast Casserole

calories: 407.4 calories
carbohydrateContent: 13.8 g
cholesterolContent: 286.3 mg
fatContent: 30.4 g
fiberContent: 1.3 g
proteinContent: 19.9 g
saturatedFatContent: 17.4 g
servingSize:
sodiumContent: 897.5 mg
sugarContent: 3.1 g
transFatContent:
unsaturatedFatContent: