Mexican Breakfast Casserole

A classic recipe for a scrumptious and filling breakfast.
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Serves

1

Cooking Time

10-15 Min

Meal Type

snacks

Preparation Time

10 Min

Difficulty

Easy

INGREDIENTS

  • 1 cup sweet potato
  • 1½ cup potato
  • salt
  • black pepper
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp olive oil
  • ½ tsp cumin seeds
  • 1 tsp ginger
  • 1 tsp garlic
  • ½ tsp turmeric powder
  • 2 tbsp onions
  • 1 tsp red chilli powder
  • 1 cup tomato puree
  • 200 gms paneer
  • 1 cup boiled corn
  • ¼ cup nachos
  • 1 cup tomato
  • ½ cup red kidney beans
  • cheese
  • fried roti strips

PREPARATION

  1. 1

    To marinate the potatoes: In a mixing bowl add sweet potato slices, potato slices, salt, black pepper, cumin powder, coriander powder and olive oil. Mix it well and keep it aside.
  2. 2

    For the sauce: Heat oil in a pan. Add cumin seeds chopped ginger, chopped garlic, salt, turmeric powder, cumin powder, coriander powder, chopped onions, red chilli powder and tomato puree. Mix it well.
  3. 3

    Cut paneer into slices and keep aside.
  4. 4

    For the layering: In a baking tray, add the potato mixture, the prepared sauce on it, followed by boiled corn kernels, salt, crushed black pepper and crushed nachos.
  5. 5

    Add another layer of the prepared sauce and paneer slices.
  6. 6

    Top if off with chopped tomatoes, boiled red kidney beans and mozzarella cheese.
  7. 7

    Preheat the oven at 170 C and bake it for 10 to 12 minutes.
  8. 8

    Garnish it with chopped coriander leaves, fried roti strips, nachos, spring onion green stalk and chopped tomatoes.
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