Mexican Breakfast Casserole

1. 1

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

2. 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. 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. 4

   Pour potato mixture into the casserole dish.

5. 5

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

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.