Southwest Breakfast Casserole

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Southwest Breakfast Casserole

Prep Time15 mins
Cook Time1 hr
Course: Breakfast
Diet: Gluten Free
Keyword: casserole
Main Protein: Bacon, Eggs
Cooking Method: Oven
Servings: 6
Calories: 820kcal


  • 1 lb. hash browns frozen, cubed
  • 1 ½ cups bacon cooked and crumbled
  • ¾ cup sour cream
  • 1 ½ cups chunky salsa
  • 6 large eggs
  • salt and pepper to taste
  • 1 ½ cups Tex-Mex cheese shredded
  • 1 9x13 foil tray or freezer safe casserole dish

For Day of Cooking:

  • avocado sliced
  • cilantro chopped
  • tomatoes diced, fresh
  • green onion sliced


Assembly instructions:

  • Combine the hash browns, cooked bacon, and sour cream in a bowl. Spread the mixture into a freezer-safe, greased 9x13 baking dish.
  • Spoon the salsa evenly over the top of the hash brown mixture.
  • In a medium bowl, beat the eggs and season with salt and pepper. Pour the seasoned eggs over the salsa layer.
  • Top the casserole with an even layer of shredded cheese.
  • Wrap the dish tightly with plastic wrap, then cover with foil and freeze.

Cooking instructions:

  • Thaw the frozen casserole, then remove the foil and plastic wrap.
  • Place the foil back on top of the dish and bake at 350° for 30 minutes.
  • Remove the foil and cook for another 20 to 30 minutes.
  • Garnish with avocado, cilantro, diced tomato and sliced green onion before serving.


Calories: 820kcal | Carbohydrates: 21g | Protein: 15g | Fat: 76g | Saturated Fat: 32g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 826mg | Potassium: 545mg | Fiber: 2g | Sugar: 4g | Vitamin A: 918IU | Vitamin C: 8mg | Calcium: 225mg | Iron: 2mg