Looking for a breakfast recipe that’s hearty, flavorful, and perfect for feeding a crowd? This Southwestern Breakfast Casserole is the answer! Packed with bold flavors like chorizo, green chilies, and salsa, this dish is as satisfying as it is easy to prepare. Whether you’re hosting brunch or simply craving something special for your family, this casserole will be a hit.
Why You’ll Love This Recipe
- Convenient: Made with refrigerated hash browns and a few pantry staples, this recipe comes together quickly.
- Customizable: Adjust the heat level to your preference by choosing mild or spicy salsa and chilies.
- Crowd-Pleasing: Serves up to 8 people, making it ideal for gatherings or meal prep.
Ingredients
- 20 oz refrigerated shredded hash brown potatoes
- 28 oz can green chilies, drained
- 1 cup chunky salsa
- 1 lb chorizo, cooked, drained, and crumbled
- 2 cups shredded Mexican blend cheese
- 6 large eggs
- 1/2 cup milk
- 1/4 tsp ground cumin
- Salt and pepper to taste
Instructions
- Prepare Your Dish: Preheat your oven to 375°F and grease a 13 x 9-inch casserole dish.
- Layer the Ingredients:
- Spread half of the hash brown potatoes evenly in the bottom of the dish.
- Layer on all the green chilies and salsa.
- Add half of the cooked chorizo and 1 cup of the shredded cheese.
- Top with the remaining hash browns, followed by the rest of the chorizo and cheese.
- Make the Egg Mixture: In a medium bowl, whisk together the eggs, milk, cumin, salt, and pepper. Pour this mixture evenly over the layered ingredients.
- Bake: Place the casserole in the oven and bake uncovered for 35-40 minutes, or until the eggs are set in the center.
- Rest and Serve: Let the casserole stand for 15 minutes before slicing. Serve with warm tortillas, sour cream, and extra salsa for the ultimate breakfast experience.
Tips for Success
- Make Ahead: Assemble the casserole the night before and refrigerate. In the morning, simply bake and enjoy.
- Add Veggies: Include diced bell peppers or onions for added texture and flavor.
- Cheese Options: Swap the Mexican blend for cheddar, Monterey Jack, or even pepper jack for an extra kick.
Serving Suggestions
Pair this Southwestern Breakfast Casserole with fresh fruit, coffee, and orange juice for a complete breakfast spread. It’s also delicious with a side of guacamole or a sprinkle of fresh cilantro.
Why It Works
The combination of creamy eggs, spicy chorizo, and melty cheese over a bed of crispy hash browns creates a symphony of flavors and textures. The green chilies and salsa bring the Southwestern flair, while the cumin ties it all together with a warm, earthy note.
This casserole is guaranteed to become a staple in your recipe collection. Try it out this weekend and watch it disappear from the table!
Let us know how it turned out in the comments below. Did you make any tweaks? We’d love to hear your take on this delicious dish!
Southwestern Breakfast Casserole
Equipment
- 13 X 9 inch casserole dish For layering and baking the casserole.
- large mixing bowl To whisk the eggs, milk, and seasoning together.
- Whisk or fork For mixing the egg mixture.
- measuring cups and spoons For accurate ingredient measurements.
- Spatula or Spoon To spread and layer the ingredients evenly.
- knife and cutting board For chopping optional ingredients like fresh cilantro or additional veggies.
- Skillet To cook and crumble the chorizo.
- Grease or cooking spray To prepare the casserole dish for easy cleanup.
- oven mitts For safely handling the hot casserole dish.
- Aluminum foil If you prefer to cover the dish while baking for part of the cooking time.
Ingredients
- 20 oz refrigerated shredded hash brown potatoes
- 28 oz can green chilies, drained
- 1 c chunky salsa
- 1 lb chorizo, cooked, drained, and crumbled
- 2 c shredded Mexican blend cheese
- 6 large eggs
- 1/2 c milk
- 1/4 tsp ground cumin
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F and grease a 13 x 9-inch casserole dish.
- Layer the Ingredients. Spread half of the hash brown potatoes evenly in the bottom of the dish. Add the green chilies and salsa. Add half of the cooked chorizo and 1 cup of the shredded cheese. Top with the remaining hash browns, followed by the rest of the chorizo and cheese.
- In a medium bowl, whisk together the eggs, milk, cumin, salt, and pepper. Pour this mixture evenly over the layered ingredients.
- Place the casserole in the oven and bake uncovered for 35-40 minutes, or until the eggs are set in the center.