Farmland Foods - Farm Fresh Meat Products Supplier

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Mexican Breakfast Casserole

Ingredients

• 1 (16-oz.) pkg. Farmland® Hickory Smoked Bacon, cut into 1-inch pieces
• 1 cup sliced fresh mushrooms
• 3/4 cup diced red bell pepper
• 8 egg
• 1 cup milk
• 1 (11-oz.) can mexi- canned corn, drained
• 1 (8 1/2-oz.) pkg. corn muffin mix
• 1 1/2 cups (6 oz.) shredded Cheddar cheese
• 1/3 cup sliced green onion(s)
• salsa

Preparation

1. Heat oven to 350°F. Cook bacon in skillet until done but not crisp. Carefully remove grease from skillet. Add mushrooms and bell peppers to skillet; sauté until tender-crisp.
2. Meanwhile, beat together eggs and milk. Stir in bacon, mushrooms, peppers, mexi-corn, muffin mix, cheese and green onions. Pour into greased 11x7x2-inch baking dish.
3. Bake in 350°F. oven for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve topped with salsa.

Serves 6

Ready In 50 minutes