Mexican Breakfast Casserole with Crispy Hash Brown Top! #breakfast #casserole
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4.75 from 4 votes

Mexican Breakfast Casserole with Hash Brown Top

Mexican Breakfast Casserole with Hash Brown Top - A Hash Brown Casserole with a crusty potato top, and fluffy layers of eggs, cheese, tortilla, and peppers.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American, Mexican
Servings: 12
Calories: 334kcal
Author: Sommer Collier



  • Preheat the oven to 325 degrees F. Spray a large 9x13-inch baking dish with non-stick cooking spray and set aside.
  • Cut the tortillas in to 1/2-inch by 1-inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
  • In a separate bowl, mix the shredded potato with the Old El Paso Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
  • Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.


Serving: 1g | Calories: 334kcal | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 260mg | Sodium: 908mg | Potassium: 358mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 23.8mg | Calcium: 257mg | Iron: 2.6mg