Tex-Mex Breakfast Casserole – Easy!
Tex-Mex Breakfast Casserole is one of my favorite ways to start the day. This dish is hearty, flavorful, and perfect for feeding a crowd. It’s a combination of potatoes, eggs, cheese, and veggies that bakes up beautifully in the oven. The best part? You can easily customize this recipe with your favorite Tex-Mex flavors.
This Tex-Mex breakfast bake is loaded with diced peppers, onions, and a kick from fresh jalapeño. The flavors remind me of migas, but in casserole form! The base is a crispy layer of hash browns, making this a potato casserole that everyone will love. Eggs are whisked with garlic powder and poured over the veggies, turning this into a delicious Tex-Mex egg casserole. To finish, the casserole is topped with melted Colby Jack cheese for extra richness.
This Tex-Mex Breakfast Casserole is not only packed with flavor but also has no added sodium, making it a great option for those watching their salt intake. By using fresh vegetables and seasoning with garlic powder instead of salt, you get a satisfying and delicious low-sodium breakfast. The natural flavors of the peppers, onions, and cheese come together to create a dish that’s both heart-healthy and full of bold Tex-Mex taste.
Whether you’re serving breakfast or brunch, this Tex-Mex hash brown casserole is a crowd-pleaser. It’s perfect for holidays or lazy weekend mornings when you want something easy but satisfying.
Cooking this casserole in a cast iron pan offers a few advantages, one of the most important being avoiding thermal shock, which can occur with glass pans when you add the cold eggs. Cast iron heats evenly and retains heat longer, allowing the casserole to cook more consistently throughout. Plus, the cast iron helps to create a perfectly crispy base for the hash browns, giving this dish that extra texture and flavor.
Ingredients for Tex-Mex Breakfast Casserole
- Melted butter: Adds richness and flavor and helps to crisp the hashbrowns.
- Eggs: The main ingredient in this egg casserole, helping everything hold together while adding protein.
- Frozen shredded hash browns: Forms the crispy, delicious base of this Tex-Mex hash brown casserole. Potatoes are also rich in potassium!
- Bell pepper: Adds a fresh, sweet crunch to this breakfast bake.
- White onion,: Brings a mild, savory flavor to balance the peppers in this Tex-Mex breakfast casserole.
- Fresh jalapeño: Gives a spicy kick, perfect for adding heat to your Tex-Mex breakfast bake. This is optional, in case you don’t like the spice.
- Garlic powder: Adds a subtle layer of flavor, enhancing the overall taste.
- Colby Jack cheese, shredded: Melts beautifully on top, creating a gooey, cheesy finish.
How to Make Tex-Mex Breakfast Casserole
- Melted butter: Pour the melted butter into a cast iron skillet to create a rich base for the has browns.
- Frozen shredded hash browns: Press the hash browns into the skillet to form a crispy bottom layer for your casserole.
- Diced peppers and onions: Spread the diced peppers and onion over the hash browns to add flavor and texture to potatoes.
- Bake: Cook until the vegetables are soft and the potatoes are browned on the bottom. This creates a flavorful base for your Tex-Mex breakfast bake.
- Whisked eggs with garlic powder: Whisk the eggs with garlic powder, then pour the mixture over the vegetables to bind everything together in this egg casserole.
- Shredded cheese: Top the casserole with shredded Colby Jack cheese, adding a rich and creamy finish to the Tex-Mex hash brown casserole.
- Bake again: Cook until the eggs are set and the cheese is melted, making the breakfast bake ready to serve.
- I like to serve this with sliced avocado and my favorite green sauce or pico de gallo.
More Vegetarian Breakfast Recipes
- Strawberry French Toast
- Brunch Casserole with Gruyere Cheese and Caramelized Onions
- Mushroom Bacon, Egg, & Cheese Brunch Pasta
Tex-Mex Breakfast Casserole
This Tex-Mex Breakfast Casserole combines crispy hash browns, fresh peppers, onions, eggs, and cheese for a hearty, flavorful dish. It’s easy to make, with no added sodium, and perfect for a healthy breakfast or brunch.
Ingredients
- 2 tablespoons butter, melted
- 16 ounces frozen shredded hash browns
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 white onion, diced
- 1 fresh jalapeño, minced
- 1 teaspoon garlic powder
- 8 eggs, whisked
- 1 cup Colby Jack cheese, shredded
Instructions
- Preheat your oven to 375°F.
- For the Hash Brown Base: Pour the melted butter into a cast iron skillet. Add the frozen hash browns and press them into the skillet to form a base.
- Spread the diced green and red bell peppers, diced onion, and minced jalapeño (I often put the jalapeno on only have to keep the other half kid-friendly) evenly over the hash browns.
- Bake for 30 to 45 minutes, or until the peppers and onions have softened and the potatoes begin to brown on the bottom.
- For the Eggs: In a mixing bowl, whisk together the eggs and garlic powder. Pour the egg mixture over the vegetables in the skillet.
- Top with the shredded Colby Jack cheese.
- Return the skillet to the oven and bake for an additional 10 minutes, or until the eggs are set and the cheese is melted.
Notes
For best results, use a cast iron pan to avoid thermal shock. Cast iron heats evenly and retains heat, giving your casserole a perfectly crispy base and preventing any risk of glass shattering from sudden temperature changes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 322Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 208mgSodium: 135mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 12g
Nutrition information isn’t always accurate.
