Tex Mex Hash Brown Egg Breakfast Casserole Recipe

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The Tex Mex Hash Brown Egg Casserole blends breakfast sausage, eggs, veggies, hash browns, cheese, and taco seasoning for a flavorful twist on a classic breakfast dish. Perfect for a holiday breakfast, weekend brunch, or an easy make-ahead meal, this hearty casserole is sure to please a crowd. Gluten-free and macro-friendly.

an overhead shot of a hash brown egg casserole in a baking dish

Why You’ll Love This Hash Brown Casserole

You may have tried my recent Tater Tot Breakfast Casserole (which is AMAZING) and today, I’ve got another hearty breakfast recipe to share. Y’all, this one is gonna blow your mind! Enter, Tex Mex Hash Brown Egg Casserole! This mouthwatering recipe features breakfast sausage, eggs, veggies, hash browns, shredded cheese, cottage cheese, and taco seasoning for a tasty south-of-the-border twist on breakfast!

Perfect for holiday mornings, special occasions, or any weekend breakfast, this casserole is a simple, delicious meal that’s sure to please a crowd. Plus, it’s a super easy recipe that takes only 10 minutes to prep and the oven does the rest! 

If you’re looking for more protein-packed breakfast recipes, try these High Protein Breakfast Bowls, this High Protein Sausage Breakfast Pizza, or these Easy Protein Pancakes

Ingredient Notes

recipe ingredients in small bowls and labeled
  • ground breakfast sausage: You can use chicken or pork sausage depending on your preference.
  • bag of frozen bell peppers and onions
  • avocado oil or olive oil
  • can green chiles
  • frozen hash browns: I used shredded hashbrowns. You can substitute tater tots if desired.
  • shredded cheddar cheese: Use mild or sharp cheddar cheese as desired. 
  • shredded mozzarella cheese: For a kick, use pepper jack cheese. 
  • large eggs 
  • egg whites
  • salt and black pepper
  • taco seasoning
  • hot sauce
  • garlic powder
  • milk of choice: You can use whole milk, low-fat milk, or plant-based milk of choice. 
  • cottage cheese: You can substitute Greek yogurt, dairy-free yogurt, or even sour cream if desired. 
  • green onion or fresh chives for garnish

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  2. Heat the olive or avocado oil in a large skillet over medium heat. Add the sausage, breaking it apart into small pieces with a spoon or spatula, and cook until browned. Remove any excess grease.
  3. In a large bowl, whisk together the eggs, cottage cheese, milk hot sauce, and seasoning. Mix until well combined.
  4. Add the frozen hash brown potatoes, frozen peppers/onions, green chilis, 1/2 cup shredded cheddar cheese, ½ cup shredded mozzarella cheese, and the cooked sausage mixture to the casserole dish. Mix everything together until evenly combined and spread out evenly in the pan.
  5. Pour the egg mixture over the hashbrowns, veggies, and sausage, and cover with the remaining cheese.
  6. Bake in the preheated oven for 45-55 minutes, or until the casserole is set in the middle and the top is golden brown. If getting too brown, feel free to cover it with aluminum foil. 
  7. Once done, remove the casserole from the oven and let it cool for a few minutes before slicing.
  8. Garnish with Greek yogurt, and sprinkle with chopped fresh chives or green onions.
a slice of hash brown casserole on a white plate with a fork

Mac’s Pro Tip

Expert Tips & Variations

  • To make this hash brown breakfast casserole dairy-free, use dairy-free yogurt and vegan cheese shreds (or omit the cheese). 
  • Feel free to add cooked and chopped ham or bacon for additional meat in this recipe, or substitute it entirely. 

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave and serve with desired toppings. 

To freeze, I recommend letting the casserole cool completely. Then, wrap individual servings in plastic wrap and store them in an airtight, freezer-safe container or freezer bag for up to 2-3 months. 

hash brown casserole on a plate with a fork

More Breakfast Casserole Recipes

an overhead shot of a hash brown egg casserole in a baking dish

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Tex Mex Hash Brown Egg Breakfast Casserole Recipe

The Tex Mex Hash Brown Egg Casserole blends breakfast sausage, eggs, veggies, hash browns, cheese, and taco seasoning for a flavorful twist on a classic breakfast dish. Perfect for a holiday breakfast, weekend brunch, or an easy make-ahead meal, this hearty casserole is sure to please a crowd. Gluten-free and macro-friendly.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients  

  • 1 pound ground breakfast sausage turkey or sub ground beef
  • 14 oz bag frozen peppers and onions do not thaw, use frozen
  • 1 tablespoon avocado oil
  • 1 4 oz can green chilis
  • 3 cups hash browns frozen
  • 1 cup cheddar cheese shredded (can sub dairy-free)
  • 1 cup mozzarella cheese shredded (can sub dairy-free)
  • 6 large eggs
  • 3/4 cup or 4 large egg whites
  • 1 teaspoon salt more or less to taste
  • 1/2 teaspoon pepper
  • 2 tsp taco seasoning
  • 2 tbsp hot sauce I used Franks, OPTIONAL
  • 1/2 teaspoon garlic powder
  • 1/4 cup milk of choice skim, whole, or coconut
  • 3/4 cup cottage cheese or sub-Greek or dairy-free yogurt plain
  • green onion or fresh chives for garnish

Instructions 

  • Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
  • Heat the olive or avocado oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon or spatula and cook until browned. Remove any excess grease.
  • In a large mixing bowl, whisk together the eggs, cottage cheese, milk hot sauce, and seasoning. Mix until well combined.
  • Add the frozen hash brown potatoes, frozen peppers/onions, green chilis, 1/2 cup shredded cheddar cheese, ½ cup shredded mozzarella cheese and the cooked sausage to the casserole dish. Mix everything together until evenly combined and spread out evenly in the pan.
  • Pour the egg mixture over the hashbrowns, veggies and sausage and cover with the remaining cheese.
  • Bake in the preheated oven for 45-55 minutes, or until the casserole is set in the middle and the top is golden brown.
  • Once done, remove the casserole from the oven and let it cool for a few minutes before slicing.
  • Garnish with Greek yogurt, chopped fresh chives or green onions

Notes

Expert Tips & Variations

  • To make this hash brown breakfast casserole dairy-free, use dairy-free yogurt and vegan cheese shreds (or omit the cheese). 
  • Feel free to add cooked and chopped ham or bacon for additional meat in this recipe, or substitute it entirely. 

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave and serve with desired toppings. 
To freeze, I recommend letting the casserole cool completely. Then, wrap individual servings in plastic wrap and store them in an airtight, freezer-safe container or freezer bag for up to 2-3 months. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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