Do you have company coming or another reason to feed a crowd (or is your family the crowd)? This Mexican Breakfast Casserole is easy to pull together with whole foods and bakes up to a delicious breakfast, brunch, or even breakfast-for-dinner. My family likes it with salsa and Tabasco on the side. We love having breakfast for dinner, and this is a nice, hearty casserole that fills us up.
Mexican Breakfast Casserole

Ingredients
- 1 lb potatoes, peeled and finely diced (or a bag of frozen hash browns)
- 1 small onion, diced
- 1 red pepper, diced
- 12 eggs
- 1⁄2 cup skim milk
- 1 can (4 oz) diced green chilies
- 1 1⁄2 cups shredded cheddar cheese
- salt and pepper
Instructions
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 260Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 300mgSodium: 295mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 17g
If you have leftovers, they're easy to reheat and serve in a tortilla for a morning breakfast burrito. That's also a way to stretch out the main casserole if you're feeding more than 8 people. Enjoy!
For more easy, family-friendly casserole recipes, follow my Captivating Casseroles board on Pinterest.
Linked up to Tasty Tuesdays at Creative K Kids, Handmade Tuesdays at Ladybug Blessings, DIY Craft and Recipe Linkup at The SITS Girls, Weekend Bloggy Reading at Serenity Now, and On Display Thursday at Average But Inspired.
Shelly
Monday 16th of March 2015
Yummy! Looks delicious, and I always appreciate recipes for us vegetarians. Thanks for sharing at #ondisplaythursday!
Ashley Mullen
Thursday 12th of March 2015
This looks gooood! Thank you for linking up to Creative K Kids' Tasty Tuesdays Linky Party. I have pinned your post to the Tasty Tuesdays Pinterest Board.