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Mexican Breakfast Casserole



1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 package (1 oz) Old El Paso(r) taco seasoning mix
1 lb bulk turkey or pork breakfast sausage
1 medium onion, chopped (1/2 cup)
12 eggs
2 cups shredded Cheddar cheese (8 oz)
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups (from 16-oz jar) Old El Paso(r) Thick 'n Chunky medium salsa


Heat oven to 350°F. Spray 13x9x2-inch (3-quart) baking dish with cooking spray. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat in baking dish.

Spray 10-inch skillet with cooking spray. Cook breakfast sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Meanwhile, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl with whisk until well mixed. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish.

Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving. .

12 servings


NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving Calories 280 ( Calories from Fat 140), % Daily Value Total Fat 16g 16% (Saturated Fat 7g, 7% Trans Fat 0g 0% ), Cholesterol 240mg 240%; Sodium 980mg 980%; Total Carbohydrate 15g 15% (Dietary Fiber 1g 1% Sugars 1g 1% ), Protein 21g 21% ; % Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 15%; Iron 10%; Exchanges: 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.