This delicious and hearty Southwest Breakfast Casserole is perfect for brunch, meal prep, and can even be served for dinner! This egg casserole is full of chorizo, hash browns, black beans, veggies and cheese. It’s naturally gluten-free and can easily be made vegetarian as well.
Looking for another southwest inspired breakfast? Try this southwest turkey and egg breakfast skilllet!
Why I love it
Hearty and balanced breakfast – This breakfast casserole is a filling and satisfying breakfast to start the day with. It’s full of protein, carbs, veggies, and dairy.
Meal prep option – If you meal prep or just enjoy having leftovers for a couple days this casserole is for you! It holds up well in the refrigerator for up to 4 days and can be eat for breakfast, lunch, or dinner.
Super flavorful – If you’re a fan of a savory, spicy, flavorful, Mexican breakfast such as huevos rancheros, chilaquiles, or breakfast tacos my favorite egg, green chile and cheese breakfast tacos, then I know you’ll love this Mexican breakfast casserole.
- Eggs – You’ll want to use 10 whole eggs for this recipe.
- Chorizo – You can typically buy chorizo at the meat counter in your grocery store. You’ll want to buy the ground bulk chorizo that isn’t in a casing or already cooked/cured.
- Onion and poblano pepper – A white or yellow onion can be used and if you can’t find a poblano pepper use a green bell pepper.
- Hash browns – Make sure to buy unseasoned hash browns. It’s should just be the potato. Defrost them before adding them to the casserole.
- Chili powder, garlic powder, cumin, smoked paprika – The dried spice blend for the casserole. Spices that are frequently used in Mexican and southwest cooking.
- Diced green chiles – Use mild or hot green chiles depending on how spicy you want the casserole to be.
- Salsa – red or green salsa can be used. You can also use enchilada sauce if you prefer.
- Black beans – Black or pinto beans can be used.
- Cottage cheese – Adds extra protein and cheesiness to the casserole. It melts into the casserole and you won’t even know it’s there if you’re not a fan of cottage cheese.
- Milk – Any type of milk will work. I used 2% cow’s milk.
- Cheese – I used Colby Jack cheese, but you could also use cheddar, Monterey Jack, or Pepper Jack cheese.
How to make southwest breakfast casserole
Cook chorizo and vegetables – In a large skillet, at least a 12 inch, cook and crumble the chorizo and sauté the onion and poblano pepper. When the chorizo is cooked through and the veggies are tender, add in the hash browns, green chiles, black beans, half of the dried spices and salsa. Stir everything together and remove it from the heat.
Eggs and cheese – Whisk together the eggs, milk, cottage cheese, and the remaining half of the dried spice blend.
Combine and bake – Spray a 9×13 baking dish with cooking oil. Spread half of the chorizo mixture into the bottom of the casserole dish. Top it with half of the egg mixture and half of the cheese. Repeat with the remaining ingredients finishing with the cheese on top.
Bake at Bake 375° F. for 45-50 minutes or until the center is set and no longer jiggly. Remove it from the oven and let it rest for 15 minutes before cutting into it. Add your favorite toppings to the casserole before serving.
Storage and freezing
Storage and reheating – Store the egg casserole leftovers in an airtight container for up to 4 days. You can reheat them in the microwave or oven. If reheating in the oven cover your baking dish with foil and reheat at 350° F. for about 20 minutes or until warmed through.
Freezing – This egg casserole freezes beautifully. Let the baked casserole cool completely and then place it in an airtight container or freezer bag. You can also freeze it in the dish it was baked in. The casserole will keep for up to 3 months in the freezer.
When you’re ready to eat it, let it defrost in the refrigerator overnight and then reheat it using one of the two methods listed above.
Make it vegetarian – Omit the chorizo or use vegetarian sausage or crumbles as an alternative. You can also replace the chorizo with extra veggies such as sautéed mushrooms.
Make it smoky or extra spicy – Add a finely chopped chipotle chile and a tablespoon of adobo sauce to make the egg casserole smoky and spicy. You can also use a hot variety of salsa or add in a couple teaspoons of hot sauce to make it spicier.
Use a different sausage – Chorizo can be substituted with ground breakfast sausage, ground beef, or ground turkey or chicken sausage for something lighter.
More breakfast casserole recipes
- Sausage, Potato, and Kale Breakfast Casserole
- Apple Cinnamon French Toast Casserole
- Sweet Potato, Bacon and Egg Breakfast Casserole
- Cranberry Apple French Toast Casserole
Did you make this southwest breakfast casserole? I’d love if you’d leave a recipe rating and review below.
- 1 pound bulk chorizo or breakfast sausage
- 1/2 cup diced white onion
- 1 poblano chile, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 (15 ounce) jar salsa verde
- 15 ounce can black beans, drained and rinsed
- 4 ounce can diced green chiles
- 3 cups uncooked defrosted hash browns
- 10 eggs
- 1/2 cup low fat cottage cheese
- 1/4 cup milk
- 1 1/2 cup shredded Colby Jack cheese
- Toppings: Cilantro, avocado, onion, tomatoes, plain Greek yogurt, etc.
- Preheat oven to 375° F. And spray a 9x13 baking dish with cooking oil. In a small bowl combine the dried spices.
- Over medium-high heat, spray a large skillet with cooking oil or add a couple teaspoons of olive oil. Add in the onion, poblano and chorizo. Crumble the chorizo and cook until it’s no longer pink.
- After the chorizo is cooked through and the onion and poblano are tender, add in the hash browns, green chiles, black beans, half of the dried spices and salsa. Stir everything together until it’s heated through and then remove it from the heat.
- In a glass measuring cup or bowl, whisk together the eggs, milk, cottage cheese, remaining half of the dried spice blend, salt and pepper.
- Add half of the chorizo mixture to the prepared baking dish and top it with half of the egg mixture, and half of the shredded cheese. Repeat with the remaining ingredients then place the casserole into the oven and bake for 45-50 minutes or until the center is set and no longer jiggly. Remove it from the oven and let it rest for 15 minutes before cutting into it. Serve with your favorite toppings.
Amount Per Serving: Calories: 587Total Fat: 34gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 294mgSodium: 1093mgCarbohydrates: 39gFiber: 6gSugar: 5gProtein: 33g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.