Mexican Breakfast Casserole


This picture stinks…will update the photo when we make again.   This casserole is so good and feeds a crowd. We had it for dinner, both kiddos loved it, and then we had it for lunch today and it was just a good as leftovers.

Definitely making this again and especially when we have guests over.

Recipe adapted from A Spicy Perspective.


  • 16 eggs or 32 oz. carton of egg beaters
  • 1 red pepper, diced
  • 4-6 green onions, chopped
  • 4 quality corn tortillas cut into ½ x 1 inch slices
  • 1 ¾ c. shredded Mexican cheese blend
  • 1 tsp. salt or 1 tsp. of taco seasoning
  • Pepper
  • 1 bag of frozen hash browns – about 6 c. hash browns, defrosted
  • ¼ c. + 2 TBSP taco seasoning (1.5 packet)
  • 6 TBSP melted butter

Serve with salsa, green onions, cilantro, sour cream, etc.


  1. Preheat oven to 325*
  2. Spray a 9×13 pan with cooking spray
  3. In a large bowl combine eggs through pepper and pour egg mixture into pan
  4. In another bowl combine the hash browns, taco seasoning and melted butter, and toss to coat.  Evenly place hash browns over egg mixture.
  5. Bake at 325 for 50-60 minutes until the center is set and hash browns are crisp. You may want to put it under the broiler at the end to crisp up the hash browns.

Mexican Breakfast Casserole:

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