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Mexican Italian Egg Casserrole

Mexican Italian Egg Casserrole

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One day over the summer I unexpectedly was stranded with no car and had nothing prepared for dinner.  My refrigerator was kinda bare and I was in a serious pinch. I literally threw a bunch of items together from my kitchen and tried to pull something together… 

Here it is, a dish born out of sheer necessity to eat I present my Mexican-Italian Egg Casserole.  

Or as I call it my “Mexi-ki-talian Casserole” (I’m not so good with the phonetics but you get the idea.)  


It’s not a “Top Chef” recipe or anything but it sure is a tasty fusion of Italian and Mexican cheeses, eggs, hash brown potatoes and sweet Italian sausage.

recommend giving this recipe a try even when you’re not in a pinch. As Always, let me know what you think in the comments below.  You can also click the social media icons below to share it with your friends.  

As a side note: you could go meatless with this by eliminating the sausage.  


Mexican Italian Egg Casserole

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8


  • 10 Large Eggs Scrambled
  • 1 20 OZ bag of Trader Joe's Hash browns
  • 1/2 cup shredded Mexican Blend Cheese
  • 1 cup of chopped provolone cheese
  • 3/4 cup grated parmesan cheese
  • 1 cup half n half
  • salt n pepper to taste
  • 1.5 lbs cooked italian sausage removed from casing
  • cooking spray


  • Pre heat oven to 350 degrees
  • Remove sausage from casing and brown in a saute pan. When cooked drain and set aside.
  • Grease a 3 quart casserole dish with cooking spray. Spread hash browns (evenly) on the bottom of the pan. Add sausage and shredded cheeses (except parmesan cheese) evenly on top.
  • In a bowl mix 10 large eggs, half n half, grated parmesan cheese, salt and pepper. After mixing egg mixture pour over potatoes and sausage. Bake in oven for 40 minutes (or until done).


I find pouring egg mixture from outside in works best.
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