Get ready to revolutionize your morning meal with a mouthwatering Southwestern Egg Potato Casserole that promises to tantalize your taste buds and wake up your senses! This isn't just another breakfast dish - it's a culinary adventure that combines the hearty comfort of potatoes, the zesty kick of Mexican-inspired spices, and the creamy richness of eggs and cheese. Perfect for weekend brunches, family gatherings, or when you want to elevate your breakfast game, this casserole will have everyone at the table begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 4 large eggs
- 2 cups diced potatoes
- 1 cup diced bell peppers
- 1 cup shredded cheese
- 1/2 cup milk
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- Wash and dice the potatoes into small, uniform cubes, approximately 1/2 inch in size. Rinse the diced potatoes in cold water to remove excess starch and pat dry with paper towels.
- Chop the bell peppers into small, even pieces. If using mixed colors like red and green, this will add visual appeal to the casserole.
- In a large mixing bowl, crack the eggs and whisk them together with milk. Add cumin, paprika, salt, and pepper. Whisk until the spices are fully incorporated and the mixture is smooth.
- Spread the diced potatoes evenly across the bottom of the prepared baking dish. Sprinkle the chopped bell peppers over the potatoes.
- Pour the egg and spice mixture over the potatoes and peppers, ensuring even coverage. Gently shake the dish to help the egg mixture settle between the potato pieces.
- Sprinkle the shredded cheese evenly over the top of the casserole, covering the entire surface.
- Place the casserole in the preheated oven and bake for 40-45 minutes, or until the eggs are set and the cheese is golden brown and bubbly.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to slice and serve.
- Optionally, garnish with fresh chopped cilantro or green onions before serving for added flavor and presentation.
Tips
- Potato Prep: For the crispiest potatoes, make sure to thoroughly pat them dry after rinsing. Excess moisture can make your casserole soggy.
- Cheese Selection: While the recipe calls for shredded cheese, experiment with different varieties like pepper jack for extra heat or a Mexican cheese blend for more authentic flavor.
- Even Cooking: Ensure your potato cubes are uniform in size to guarantee even cooking throughout the casserole.
- Spice Adjustment: Feel free to customize the spice level by adding a dash of cayenne pepper or some diced jalapeños for those who love extra heat.
- Make-Ahead Friendly: You can prepare this casserole the night before and refrigerate, then bake in the morning for a stress-free breakfast.
- Serving Suggestion: Serve with fresh salsa, sour cream, or sliced avocado to complement the flavors and add extra texture.
Nutrition Facts
Calories: 170kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 155mg
