• Prep Time: 15 minutes
  • Cooking Time: 65 minutes
  • Serves: 12

Upside Down Mexican Breakfast Casserole with Hash Brown Crust

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 2 tablespoons melted butter or oil, for serving


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 9×13 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, 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.

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