The Secret to the Best Southwest Breakfast Casserole? Crispy Potato Rounds.
If you like Southwestern food and taters, this recipe is one that is super easy and wows big! And, you can make this breakfast casserole the night before you cook it - just what we all want. Image: Liza Graves
Breakfast casseroles are common, but this Southwest-inspired version brings something special to the table. It’s like your favorite breakfast burrito exploded into a cozy casserole, complete with crispy potato rounds standing in for the traditional tortilla. The combination of spicy breakfast sausage, perfectly seasoned eggs, and the holy trinity of Southwest cooking – poblanos, onions, and bell peppers – creates layers of flavor that will wake up even the sleepiest morning crowd.
What I love most about this dish (besides its ability to be completely prepped the night before) is how it transforms into a festive brunch centerpiece when topped with fresh pico de gallo, creamy avocado, and a scatter of bright green onions. It’s hearty enough to fuel a morning of present-opening, yet feels special enough for a holiday morning.
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PinThis Southwest Breakfast Casserole can be made the night before. If making it in the morning, bake the tater rounds for 15 to 20 minutes to crisp them up before making this. Also, reduce the time to just 45 minutes. When making the night before, the tater rounds aren’t as crispy, but they start to thaw overnight and absorb some of the egg mixture, making it extra good. (9×13″casserole dish here; plates here) Image: Liza GravesPinIf you wait 10 minutes, you can cut clean slices of this breakfast casserole. Image: Liza Graves
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PinThis Southwest Breakfast Casserole makes for a beautiful presentation. It’s topped with pico, avocado, fresh jalapeños, and Herdez avocado dip. This casserole dish is by Crate & Barrel and is available here. Image: Liza Graves
The potato rounds might seem like an unusual choice, but trust me — besides making this gluten-free, they create the perfect crispy-meets-creamy texture that keeps everyone coming back for seconds. And while the ingredient list might look long, it’s mostly pantry staples and fresh vegetables that work together to create something that tastes far more complex than the effort required to make it.
If you like our popular Taco Breakfast Casserole, you’re destined to like this one as well.
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Southwest Egg and Tater Rounds Breakfast Casserole
Liza Graves
Add new twist to your breakfast casserole game with this delicious one. As my son says, "This is stupid good."
5servingsKroger potato rounds (55 pieces - like a tater tot, but skinnier), frozen
8eggs
1/2cuphalf and half
1tspsalt
1/2tspblack pepper
8ozshredded Mexican cheese
1canblack beans, drained
1poblano pepper, diced
1cuponion, diced
1orange bell pepper, diced
1tspgarlic powder
1/2tspcumin
1/2tsppaprika
spray olive oil
To Garnish
green onions
Herdez Avocado Dip
pico
avocado
Instructions
Cook the sausage until crispy and set aside.
Dice onions, poblano, and bell pepper and cook in the grease from the sausage until softened – approximately 5 minutes. Add the sausage back in and one can of drained black beans; mix.
Spray the 9x13" casserole dish and layer the frozen tater rounds, sausage, cooked veggies, and black beans. Gently mix for even layers.
In a separate bowl, whisk eggs, half and half, and spices. Gently add the cheese.
Pour the seasoned egg mixture evenly over the layers and stir until all is evenly coated and mixed.
Cover with plastic wrap overnight.
Remove the casserole the next morning from the refrigerator to warm a bit while you preheat your oven to 375 degrees.
Bake uncovered for 60 minutes, checking for doneness in the center.
Remove and let sit for 10 minutes.
Top with cilantro, pico, avocado, avocado salsa, and any additional garnishes before serving.
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Check out more breakfast casseroles, perfect for Christmas morning, here.
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