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Southwestern Breakfast Casserole

Author Carrie Hill

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

  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!