Mexican Breakfast Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a twist on my mother's breakfast casserole recipe. I love just creating new things and this was just something I came up with after thinking of what I theme of breakfast I was hungry for. Super easy and so good! Read more ! Ingredients:
2 compari tomatoes, diced |
1 green bell pepper, diced |
6 bella mushrooms, diced |
6 egss |
1 can crescent rolls |
3/4 cups of whole milk |
2 pinches of parsley |
1/4 tablespoon of salt |
1/4 tablespoon of pepper |
1 regular jar size of pace picante salsa (i used mild and chunky style) |
1.25 lbs of ground turkey (either 97% lean or 85/15) |
1 package of shredded sharp cheese (finely shredded) |
Directions:
1. Preheat oven to 350
2. -Grease 9x13 casserole dish
3. -Open crescent rolls and press into pan to create shell. Press seams together. Bring rolls up sides a little (does not need to go all the way to edge of pan)
4. -Brown ground turkey (seasoning with s&p and 1st pinch of parsley), drain, and set aside.
5. -Dice all veggies same size
6. -In large bowl, whisk eggs lightly. Add milk and 1/4 salt and 1/4 pepper). Whisk again
7. -Spread ground turkey over rolls then add veggies on top of turkey. Sprinkle 2nd pinch of parsley over veggies.
8. -Spoon salsa over beef and veggies. Only use enough to cover in single layer. (so you will have salsa left over)
9. -Slowly pour egg mixture over salsa making sure all of the dish is evenly covered with egg.
10. -Sprinkle cheese over entire dish evenly.
11. -Put in oven for 35 minutes. You want the cheese to be bubbly and be able to put a knife in center and still be clean when removed.
12. -Serve hot and you can add a little salsa to top.
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