A simple Mexican breakfast casserole topped with a hash brown crust. I’m using black beans, diced onions, peppers, and shredded cheese inside. Serve with lots of salsa on the side for a healthy, filling breakfast!
Today’s post is sponsored by La Vaquita! We’re using their authentic, high-quality queso fresco on our mexican breakfast casserole.
The breakfast club is now is session.
Can I get a virtual cheer for good breakfast casseroles that feed a crowd and can be whipped up in a flash?
You didn’t think I would leave you hangin’ without something to serve the family for T-day breakfast didja? That would be so wrong. I’ve got a cheesy, warm, and comforting breakfast casserole to serve up on Thanksgiving morning for you right here. It’s loaded with so much flavah flav and not to mention the fact that it’s actually so filling that it’ll keep all those hungry eaters from sampling the goods before mealtime.
Not only is this Mexican breakfast casserole a cinch to whip up (because it definitely is that), it can also be prepped from the night before. All you have to do in the morning is assemble it while the oven is preheating and bake it off. The veggies, beans, potatoes, and cheese make it the perfect hearty brunch dish. But if you want a real treat, you can scoop the casserole into warm tortillas, top it with queso fresco, a spoonful of salsa, and enjoy breakfast tacos with it. There’s just no wrong way to enjoy this.
About a year ago I shared my veggie-loaded breakfast casserole and so many of you showed it love. It’s still one of the most popular recipes on the blog. The original casserole had the hash browns on the bottom and cooked in with the eggs. This time around I wanted the hash browns to be nice and golden and crispy making them the star of the show.
My heart has nothing but love for this Mexican breakfast casserole because it’s so versatile. I love the idea of baking the entire breakfast spread in one pan. It’s already on the menu of the next brunch I host. You know why? Because it’s easy on the host AND it allows your guests to customize it however they like. A total win-win. All I have to do is make the casserole and get out the toppings. A little fresh crema, salsa, guacamole, chopped herbs, and tortillas.
Of course, if you’re guests are anything like me, they’ll have every topping you put out on their plate but really, can you blame them?
This is the kind of food that gets me excited. Healthy meets hearty, filling, flavorful meals.
Let’s talk about the recipe, it’s super simple.
We start by sautéing some onions in a little oil just to soften them a bit and to take away that harsh bite. In a large bowl we’ll beat together the eggs, salt and pepper, milk, diced chilies, bell peppers, black beans, hot sauce, shredded cheese, cilantro, and the sautéed onions. Pour it all into a greased dish.
In another bowl you’ll mix together the shredded potatoes with 1 tablespoon of taco seasoning and a couple tablespoons of oil or melted butter. This will help crisp up those hash browns a bit. Add the shredded potatoes to the top of the breakfast casserole and pop it into a hot oven.
Let it all bake for 55-65 minutes and you’ve got an easy breezy meal that will feed a crowd. Finally top it with lots of crumbled queso fresco and fresh chopped cilantro right before serving.
Reasons we love La Vaquita queso fresco in general and for this recipe:
- This deliciously fresh, creamy, crumbly cheese is perfect for this Mexican breakfast casserole. Just like it sounds is creamy, and FRESH.
- They’ve been around for over 45 years since 1971. They use a small-batch process to make this delicious queso from a recipe that’s been handed down through the generations. Expert cheesemakers for sure.
- Authentic, high-quality cheeses and cremas.
- La Vaquita is readily available at Kroger, Walmart, HEB, and Fiesta.
Like I said, eat it topped with salsa and guacamole or roll it up in a tortilla. I won’t be mad at that.
Don’t anticipate that you’ll have leftovers because everyone I shared this Mexican breakfast casserole with, gobbled it right up. But incase you do, pop them into tortillas and wrap them up tight and freeze them.
Breakfast tacos ready to go when you are!
- 2 teaspoons oil
- ½ cup chopped onions
- 10 large eggs
- ⅓ cup half and half or milk
- ¼ cup hot sauce
- 1 red bell pepper, diced
- 1 (4 ounce) can diced green chilies, drained
- 1 (14 ounce) can black beans, drained and rinsed
- 2 tablespoons chopped cilantro + more for serving
- 1- 1 ½ cups shredded cheese (see notes)
- 1 (20 ounce bag) thawed shredded potatoes (see notes)
- 1 tablespoon taco seasoning ([url href=”http://littlespicejar.com/big-batch-homemade-taco-seasoning/” target=”_blank”]homemade[/url] or store bought)
- 2 tablespoons melted butter or oil
- [url href=”http://lavaquitacheese.com” target=”_blank”]La Vaquita queso fresco[/url], for serving
- Heat a medium skillet over medium high heat. Add the 2 teaspoons of oil and sauté the onions for 2 minutes or until they turn translucent. Remove the onions to a bowl, let cool.
- Generously spray a 9×13 baking dish with nonstick cooking spray. Position a rack in the center of the oven and preheat the oven to 375ºF if you’re baking the casserole immediately.
- In a large bowl, whisk together the eggs, half and half, hot sauce, ½ teaspoon salt and ½ teaspoon black pepper. Fold in the bell peppers, green chilies, black beans, cilantro, and the cooked onions. Pour the mixture into the prepared baking dish.
- In a medium bowl, toss the shredded potatoes with the taco seasoning. Drizzle in the melted butter. Use a rubber spatula to mix until the potatoes are evenly coated with butter. Sprinkle the shredded potatoes over the prepared egg mixture.
- Bake the casserole, uncovered, for 55-65 minutes or until the hash browns brown on top and the casserole is set all the way through. Allow the casserole to cool for at least 10 minutes before serving. Top with lots of crumbled queso fresco and chopped cilantro before serving.