Mexican-Style Breakfast Casserole

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.

Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent about 5 minutes.

Transfer onions to a large bowl and mix in hash browns ham taco-flavored cheese and chile peppers. Layer in the bottom of the prepared pan.

Whisk eggs milk sour cream and taco seasoning together in a bowl. Pour on top of the hash brown layer.

Bake in the preheated oven until a knife inserted into the center comes out clean 45 to 60 minutes; check every 5 minutes toward the end.

Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted about 3 minutes. Let casserole stand for 5 minutes to set before serving.