Southwest Beef Breakfast Casserole
Southwest beef breakfast casserole with hash browns, eggs, salsa, beans, corn, green chiles, and melted cheese
PRINT PINServings 8
INGREDIENTS
Beef mixture
- 1 lb ground beef
- 1 small yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 4 oz can diced green chiles drained
- 1 tsp kosher salt
- 1 2 tbsp olive oil as needed.
Casserole base
- 4 cups frozen shredded hash browns thawed
- 1 cup canned black beans rinsed and drained
- 1 cup corn kernels fresh or frozen
- 1 cup thick salsa
- 2 cups shredded Mexican blend cheese divided.
Egg custard
- 10 large eggs
- 1 2 cup milk
- 1 4 cup sour cream optional
- 1 2 tsp black pepper.
For serving
- sliced jalapenos
- chopped cilantro
- sliced green onions
- hot sauce
- avocado
- sour cream.
INSTRUCTIONS
Prep and brown
- Heat oven to 375 F and grease a 9 by 13 inch baking dish
- cook ground beef with onion and bell pepper in a large skillet over medium high heat until browned and vegetables soften
- stir in garlic chili powder cumin smoked paprika green chiles and salt and cook until fragrant then drain excess fat.
Assemble and bake
- Spread hash browns in the baking dish and top with black beans corn beef mixture salsa and 1 1 2 cups cheese
- whisk eggs milk sour cream if using and black pepper then pour evenly over the casserole
- sprinkle remaining 1 2 cup cheese on top and bake until center is set and top is lightly browned about 35 to 40 minutes
- rest 10 minutes then slice and serve with desired toppings.
Notes
1. Thaw and pat dry hash browns to prevent a watery casserole. Substitute ground turkey or breakfast sausage for the beef. Use pepper jack cheese for more heat or reduce spice with mild salsa and omit jalapenos. Make ahead by assembling and refrigerating up to 12 hours then bake adding 5 to 10 minutes
Nutrition
Calories: 430kcal | Carbohydrates: 22g | Protein: 28g | Fat: 26g