Southwestern Breakfast Casserole

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, jalapeƱos, 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

Author Carrie Hill


  • 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


  1. 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!
  2. Arrange frozen potatoes evenly on bottom of baking dish.
  3. Sprinkle with cheese, sausage, black beans, green chiles & onions.
  4. Combine milk and eggs and seasonings.
  5. Pour over potatoes, meat, beans & cheese
  6. Refrigerate over night. Before you pop it in the oven, sprinkle with a bit more cheese if you like.
  7. Bake at 375 for 30 minutes until set. Let rest 5 minutes
  8. Serve with warm tortillas, sour cream & good salsa!