NO BREAD! Prep ahead as this one sits overnight – you don’t HAVE to let it sit – but if your potatoes are still frozen when you put it in the oven, plan on a bit of extra baking time.
I really don’t like soggy bread bake things – including french toast – so finding a breakfast casserole recipe was a bit difficult. I made this one out of a few different recipes – with an end goal of being able to eat it on it’s own with a slice of toast – or wrapping it up in a warm tortilla for a breakfast burrito! You can add fresh peppers, jalapeños, etc – whatever works for your palate. Leave out the beans, use regular breakfast sausage instead of chorizo – this recipe is very flexible! Enjoy!
Southwestern Breakfast Casserole
Ingredients
- 3 Cups Hashbrowns Frozen Shredded (not cubed)
- 1/4 cup Pepper Jack Cheese Shredded
- 1/2 cup Mild Cheddar Cheese Shredded
- 12 oz Chorizo browned & drained
- 1 can Black Beans Drained & Rinsed
- 1 4 oz can green chiles
- 1/4 cup green onion well chopped
- 4 ea well beaten eggs
- 1 ea can evaporated milk 12 ounce
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
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Grease 9x13 cake pan (glass or ceramic is best) - you can also use a round pan, springform pan, disposable alum pan, etc. This is the easy part!
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Arrange frozen potatoes evenly on bottom of baking dish.
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Sprinkle with cheese, sausage, black beans, green chiles & onions.
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Combine milk and eggs and seasonings.
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Pour over potatoes, meat, beans & cheese
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Refrigerate over night. Before you pop it in the oven, sprinkle with a bit more cheese if you like.
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Bake at 375 for 30 minutes until set. Let rest 5 minutes
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Serve with warm tortillas, sour cream & good salsa!
