Mexican Breakfast Casserole

Name: Mexican Breakfast Casserole
Ingredients: 6 slices bacon, chopped; 4 potatoes, shredded; 1 onion, chopped, or to taste; 1 (10 ounce) can diced tomatoes with green chile peppers; 1 (10.75 ounce) can condensed cream of chicken soup; 1 cup milk; 3 eggs, or more to taste; 1 cup shredded Cheddar cheese

8 ingredients

6 steps

Ingredients

6 slices bacon, chopped
4 potatoes, shredded
1 onion, chopped, or to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
3 eggs, or more to taste
1 cup shredded Cheddar cheese

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
2

Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
3

Cook and stir potatoes and onion in the skillet until golden brown, about 10 minutes. Add bacon and diced tomatoes; stir until heated through, 3 to 5 minutes.
4

Pour potato mixture into the casserole dish.
5

Whisk cream of chicken soup, milk, and eggs together in a bowl. Pour over potato mixture in the casserole dish.
6

Bake in the preheated oven until eggs are set, about 40 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes more.