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Mexican Breakfast Casserole

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Mexican Breakfast Casserole

Directions

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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
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  • Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
  • 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.
  • Pour potato mixture into the casserole dish.
  • Whisk cream of chicken soup, milk, and eggs together in a bowl. Pour over potato mixture in the casserole dish.
  • 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.
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