Upside Down Mexican Breakfast Casserole with Hash Brown Crust
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!
Servings: 8 -12 servings
Ingredients
- 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 homemade or store bought
- 2 tablespoons melted butter or oil
- La Vaquita queso fresco for serving
Instructions
- 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 9x13 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, cheese 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.
Notes
- You can use any kind of cheese you like for this casserole! We love cheddar, but Monterey or Pepper jack would also be delicious!
- Shredded potatoes are easily available in the refrigerated section of most grocery stores.
- TO MAKE AHEAD: Prepare the casserole components and keep them separately. You can store the egg mixture in the casserole dish and the prepared potato mixture in a separate tupperware container. Let the egg mixture sit at room temperature for 20 minutes before sprinkling the potato mixture on top and baking. I don't suggest adding the potato mixture to the eggs and letting it sit, the potatoes will sink to the bottom. You can also bake the casserole, refrigerate, and reheat in a 350ºF oven for 15-20 minutes.
