Avocado Mexican Breakfast Casserole
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.
Campbell’s®
Campbell’s®
Recipe - Rosemount
Avocado Mexican Breakfast Casserole
Prep Time15 Minutes
Servings6
Cook Time60 Minutes
0Ingredients
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)
Directions
- 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.
- 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.
- 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.
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.
15 minutes
Prep Time
60 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Oscar Mayer Naturally Hardwood Smoked Bacon, 16 Ounce
$4.99 each
$8.99 was $8.99$0.56/oz
With My Cub Rewards
Dole Baby Spinach, 5 Ounce
$3.00 was $4.49$0.60/oz
Produce Red Bell Pepper, 1 Each
$1.50 was $2.49
Cub Eggs, Large, 12 Each
$2.39$0.20 each
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
$2.29$4.58/gal
Pace® Avocado Salsa, Mild, 15.6 Ounce
$4.59$0.29/oz
Crystal Farms Shredded Cheese, Monterey Jack, 8 Ounce
$3.29 was $3.99$0.41/oz
Mission Super Soft Tortillas, Flour, Soft Taco, 10 Each
$3.79 was $4.19$0.38 each
Directions
- 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.
- 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.
- 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.
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.