Tex-Mex Egg & Hash Brown Casserole
Break away from your usual morning meal routine and make this Tex-Mex Egg & Hash Brown Casserole for breakfast or brunch instead! Made of juicy chorizo, sweet bell peppers, and fluffy hash browns tossed in a spiced, cheesy egg mixture, then baked to perfection.
Robust, flavorful, and hearty Tex-Mex casserole in the morning? Sign me up! If you are stuck in a boring breakfast rut, this delicious Egg & Hash Brown Casserole is exactly what you need to pull out of it!
I love Tex-Mex recipes, and while most might think they are too flavor-heavy for the first thing in the morning, I disagree entirely. Who likes dreary, for-the-faint-of-heart breakfast anyways? Since my Tex-Mex Crustless Quiche and Fajita Baked Breakfast Sliders are always a hit from breakfast to brunch, I knew this recipe would be just as successful. It is a fun mix of all your breakfast favorites in one delicious casserole dish with plenty to go around!
With just a handful of pantry-friendly ingredients and spices, you’ll have a hefty breakfast casserole for your whole family to enjoy. Here’s what you’ll be needing to make it. I also added possible substitutions.
- Olive oil
- Ground chorizo- I love using this because of its smoky, sweet, and mildly spicy flavors. I recommend staying away from the tube kind and looking for ground chorizo from the butcher. However, you can use regular breakfast sausage as an alternative if that is what you have.
- Vegetables- sauteed yellow onion, garlic, and red bell pepper give the casserole the right amount of savory, sweetness, and crunchiness. I also love how the bell peppers add color to it. You can also use green or yellow if you want to.
- Kosher salt and freshly ground- to taste
- Frozen shredded hash browns- There is always a bag or two of these in our freezer! This is the perfect way to jazz them up!
- Eggs- I used 8 large ones or this recipe. If you have medium-sized eggs, just add 2 more pieces.
- Chicken stock- this will add tons of flavor to the egg mixture! I think my homemade Turkey stock would be great for this, but you can always use quality, store-bought ones.
- Sour cream- gives the egg mixture a creamy texture and tangy flavor. You can also use greek yogurt or buttercream if that is easier.
- Dijon mustard- a small dollop of this really brightens the mixture with its zesty and savory taste.
- Hot sauce- provides a nice punch of heat!
- Spices- I used paprika, cumin, and chili powder to give this dish an authentic Tex-Mex flavor.
- Cheddar cheese- what is a casserole without it? Melty and savory cheddar is ideal for this recipe, but you can also use other types like Monterey jack, Queso asadero, cojita, or mozzarella.
How to Make Tex-Mex Egg & Hash Brown Casserole:
All you need is a skillet and casserole dish to make this hearty breakfast special! You do all the cooking in one pan, assemble everything in the casserole dish, and bake. A no-fuss, straightforward recipe- precisely what hectic mornings call for!
- Preheat the oven to 375 degrees.
- Spray a 9X13 baking dish with nonstick cooking spray.
- Cook the sausage. Preheat a large skillet over medium-high heat. Heat a tablespoon of olive oil, then add the sausage. Break it up into small bits using a wooden spoon and cook for 5 minutes or until brown and the edges crisp. Remove from the skillet, drain the excess oil, and place in a large bowl.
- Saute the veggies. Using the same skillet, add another tablespoon of olive oil, then saute the onion and bell pepper. Season with salt and pepper and stir for 3 minutes or until the vegetables have softened. Add the garlic and cook for another minute. Remove from the skillet and add it to the bowl of cooked sausages.
- Cook the hash browns. Pour the remaining oil into the skillet and cook the hash browns until golden and crisp for about 10 minutes. Once done, scrape them off the skillet and add them into the same bowl with the sausages and veggies.
- Make the egg mixture. Whisk the eggs, broth, sour cream, Dijon mustard, hot sauce, paprika, cumin, chili powder, ½ tsp kosher salt, and ½ tsp pepper in a large mixing bowl. Then, add a cup of shredded cheese.
- Assemble. Get the bowl with the hash brown, sausages, and veggies and fold them into the egg mixture. Pour the content into the prepared casserole or baking dish. Sprinkle the remaining cheese on top.
- Bake. Place the casserole into the preheated oven and bake until the eggs are set about 30 minutes.
Tips to Make the Tex-Mex Egg & Hash Brown Casserole:
- Thaw your frozen hash browns in the fridge overnight. Do not cook them straight off the freezer because they will not cook evenly.
- No need to clean the skillet! I love using the same one for cooking all the ingredients because it makes the dish tastier!
- If you want this dish less spicy and kid-friendly, you can omit the hot sauce and chili powder. It would still be delicious!
- This is the perfect dish to sneak a few more vegetables for your kids. You can add cherry tomatoes, mushrooms, corn, broccoli florets, and spring onion. This dish is so yummy and cheesy that they would not even notice!
- You can serve this as it is or top it with jalapeno rounds, avocado slices, sour cream, or fresh herbs.
Frequently Asked Questions
- Can I make this ahead of time?
- You can assemble the dish the night before and bake it in the morning, giving you plenty of time to get ready for the day. Make sure to cover the casserole with cling film before refrigerating.
- Can I make this vegetarian?
- Yes, of course! Just omit the sausage and use vegetable broth instead.
- Can I freeze it?
- Absolutely! Place the leftovers in a freezer-friendly container and store them for up to three months. You can defrost overnight and reheat using the oven.
Tex-Mex Egg & Hash Brown Casserole
- 1/4 cup Olive oil, divided
- 1 lb Ground chorizo or regular breakfast sausage
- 1 medium Yellow onion, chopped
- 1 medium Red pepper, chopped
- Kosher salt and pepper to taste
- 2 cloves Garlic, minced
- 1 20-oz Bag of frozen shredded hash browns
- 8 large Eggs
- 3/4 cup Chicken stock
- 1/2 cup Sour cream
- 1 tbsp Dijon mustard
- 1 tsp Hot sauce
- 1 tsp Ground paprika
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 2 cups Shredded cheddar cheese, divided
- Preheat the oven to 375 degrees. Spray a 9X13 baking dish with nonstick cooking spray.
- In a large skillet preheated to medium-high heat, add 1 tbsp of olive oil. Cook the sausage, breaking it up with a wood spoon into small bits, until browned and cooked through, about five minutes. Drain any excess oil and transfer the sausage to a large bowl.
- In the same skillet as the sausage preheated to medium heat, add 1 tbsp olive oil. Cook the onion, bell pepper, salt, and pepper. Stir the vegetables until softened for about three minutes. Add garlic and continue to cook until fragrant, about one minute. Take the vegetables and add it to the bowl with the sausage.
- Again, in the same skillet preheated to medium heat add the remaining 2 tbsp of olive oil. Cook the hash browns until golden and crisp for about 10 minutes. Scrape the hash browns into the bowl with the sausage and vegetables.
- In a large bowl whisk together the eggs, broth, sour cream, Dijon mustard, hot sauce, paprika, cumin, chili powder, 1⁄2 tsp kosher salt, and 1⁄2 tsp pepper. Stir in 1 cup shredded cheddar cheese. Fold in the hash brown mixture and then pour it into the prepared baking dish. Sprinkle the top with remaining 1 cup cheese. Bake until the eggs are set, about 30 minutes. Let cool before serving.