Tex Mex Breakfast Potato Casserole Recipe

April 19, 2014

Tex Mex Breakfast Potato Casserole Recipe


  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Yield: 6 servings


  • 2 Tablespoons unsalted butter
  • 1 small poblano pepper, diced, (about 3/4 cup)
  • 3/4 cup chopped onion
  • 6 ounces chorizo, diced (about 1 1/3 cups)
  • 4 large eggs
  • 1 cup milk
  • 1 1/2 cups shredded Monterey Jack Cheese, divided
  • 8 ounces frozen shredded potatoes, thawed (about 3 cups)
  • 3 Tablespoons chopped cilantro
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F. Grease a 10-inch deep dish pie plate or shallow 1-quart baking dish with butter or coat with nonstick cooking spray.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add pepper and onion and cook, stirring occasionally, until tender, about 7 minutes. Remove from skillet and set aside.
  3. Add chorizo to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, about 3 minutes. Remove from skillet with a slotted spoon and set aside.
  4. Whisk eggs and milk in a large bowl until blended. Stir in 1 cup of the cheese, the pepper and onion mixture, chorizo, potatoes, cilantro and salt. Pour into baking dish.
  5. Cover with aluminum foil and bake 40 minutes. Uncover, sprinkle with remaining 1/2 cup cheese and bake 10 minutes or until slightly puffed and golden.


This casserole would also make a nice lunch dish. Top with salsa and serve with a salad on the side.

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