Vegetarian Mexican Breakfast Casserole

Name: Vegetarian Mexican Breakfast Casserole
Total time: 70
Yield: 8
Ingredients: 1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes); 2 tablespoons butter, melted; 1 (8 ounce) package cream cheese, cubed; 1 cup milk; 9 eggs, beaten; ¾ cup chopped tomato; ½ cup chopped red onion; 1 bunch cilantro, chopped; ½ tablespoon garlic salt; 1 teaspoon ground black pepper; 1 teaspoon dried marjoram; 2 cups shredded sharp Cheddar cheese

Recipe by carcrumpler from allrecipes.com

Breakfast 1 Hr. 10 Mins.

Ingredients

8 servings

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1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
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2 tablespoons butter, melted
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1 (8 ounce) package cream cheese, cubed
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1 cup milk
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9 eggs, beaten
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¾ cup chopped tomato

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½ cup chopped red onion
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1 bunch cilantro, chopped
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½ tablespoon garlic salt
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1 teaspoon ground black pepper
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1 teaspoon dried marjoram
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2 cups shredded sharp Cheddar cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
Bake in the preheated oven until set and golden, about 45 minutes.