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Avocado Mexican Breakfast Casserole

Pace Avocado Mexican Breakfast Casserole
  • prep time: 15 min
  • total time: 1 hr
  • serves: 6 people
  • calories: 0 1 serving

Looking for avocado breakfast ideas?  Try our Mexican breakfast casserole.  What makes Avocado Mexican Breakfast Casserole stand out?  The avocado salsa.  You get the rich, creamy flavor and texture of avocado in a perfect form for cooking.  The mixture of eggs, bacon, avocado salsa, cheese, tortillas and spinach bakes into a beautiful and hearty dish that looks as good as it tastes (and it tastes great!).  Ready to bake in just 15 minutes, Avocado Mexican Breakfast Casserole is an easy breakfast or brunch recipe.  You can even prep it the night before and bake it in the morning!  And, if you want to make a keto breakfast casserole, just leave out the tortillas!

Ingredients

cost per recipe: $7.65

  • 4 slices bacon
  • 4 ounces baby spinach, coarsely chopped (about 4 cups)
  • 1 medium red bell pepper, diced (about 1 cup) or 1 cup thawed frozen roasted corn
  • 6 egg
  • 1 cup milk
  • 1 cup Pace® Avocado Salsa- Mild (amount divided in recipe steps below)
  • 1 cup shredded Monterey Jack cheese or Cheddar cheese (about 4 ounces)
  • 4 (6-inch) flour tortilla or corn tortillas, cut into 1-inch pieces (optional)

Instructions

  • Tips

    • Make Mini Avocado Breakfast Bites!  Follow the recipe to make the egg mixture as shown, except reduce the milk to 1/2 cup.  Pour the egg mixture into 12 (2 3/4-inch) lightly greased muffin-pan cups.  Bake at 325°F. for 25 minutes or until the egg bites are set.  Let cool in the pan for 5 minutes, then remove and serve.
    • Make ahead and bake later!  Prepare the egg mixture as shown above and pour into the casserole.  Cover and refrigerate overnight.  Uncover and bake as directed.
  • Step 1

    Heat the oven to 350°F.  Cook the bacon in a 10-inch skillet over medium heat until crisp.  Drain the bacon on paper towels and crumble the bacon.  Pour off all but 1 tablespoon drippings.  Add the spinach and red pepper to the drippings in the skillet and cook over medium-high heat until the spinach is wilted.  Remove the skillet from the heat.  Season the mixture with salt and pepper.

  • Step 2

    Beat the eggs, milk, 1/2 cup salsa and cheese in a bowl.  Stir in the spinach mixture, bacon and tortillas, if desired.  Lightly grease a 2-quart casserole.  Pour the egg mixture into the casserole.

  • Step 3

    Bake for 30 minutes or until set.  Let cool for 5 minutes before serving.  Serve with the remaining 1/2 cup salsa and sriracha and sour cream, if desired.

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