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This Dairy Free Mexican Breakfast Casserole is a hearty way to start your day. It’s fully loaded with beef, potatoes, peppers, and eggs. Plus this entree is paleo, Whole30, and gluten free!

Update: This recipe was originally published in 2017 and has been republished with all new photos.

Let’s talk breakfast. I swear I wake up thinking about food. Okay, that happens only after I’ve had my coffee. There’s minimal thinking about anything before coffee. But post coffee I’m totally thinking about food.

This Mexican Breakfast Casserole is a totally good for you and filling way to start the day.

It’s hearty because I’ve loaded it with shredded hash brown potatoes. This produces a very thick casserole so you’ll definitely wow your family or guests when they get a slice. (Seriously, I took a ruler to it and its over 1 1/2 inches thick.)

This casserole is full of yummy flavors that are synonymous with great Mexican food. I could live on Mexican food alone, couldn’t you?

And of course you can really eat it any time of day! No point in denying yourself this goodness just because it’s not breakfast.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Lean ground beef or turkey
  • Bell pepper
  • White or yellow onion
  • Shredded potatoes
  • Olive oil
  • Eggs
  • Green onion
  • Tomato
  • Seasonings

To start you’ll brown the ground beef (or turkey). Set aside. Then use the same skillet to sauté the bell pepper and onion. Set aside. Now brown the shredded potatoes.

Spread the finished potatoes in the bottom of a greased baking dish. Top with the meat, peppers, and onion.

The eggs get whisked together with water and seasonings. Pour the egg mixture in the baking dish. Top with green onion and tomato.

Now it’s time to pop the casserole in the oven to bake!

What kind of potatoes are best?

We want shredded potatoes for this breakfast casserole. Any variety works well but I tend to stick to russet or gold potatoes. You can shred your own or get a bag of frozen shredded hash browns from the grocery store. (If Whole30 make sure you check that ingredient list!)

Can you use any color bell pepper?

Definitely use whatever bell pepper you have on hand. I use 1/2 red and 1/2 green for two reasons: (1) I like the color contrast in the finished dish (2) the red bell pepper has a hint of sweetness that balances out the green pepper. But you know I’m a big believer in working with the ingredients you have so if you want to use one whole green bell pepper (or red, orange, yellow, whatever) go for it!

Can you add cheese?

Absolutely! I’ve designed this breakfast casserole to be loaded with flavor without any dairy at all, but you can totally add cheese if you like! I’d recommend 3/4 cup shredded cheddar or mozzarella. Add it to the baking dish just before you pour the egg mixture in.

What size baking dish should you use?

I recommend an 8 x 8 or 8 x 9 baking dish for this casserole.

Can you make this in advance?

Yes! You can make it the night before, refrigerate overnight covered with a lid or foil, and bake the next morning (without the lid or foil).

How to serve this breakfast casserole

There’s no limit to all the ways you can top it. Guacamole, salsa, a drizzle of ranch dressing, jalapenos, hot sauce, or just a sprinkle of cilantro. You can’t go wrong.

More recipes like this:

Dairy Free Chicken Sausage Breakfast Casserole

Dairy Free Taco Breakfast Casserole

Steak & Sweet Potato Breakfast Hash

Sheet Pan Sweet Potato Hash & Eggs

Spinach & Arugula Breakfast Hash

5 from 4 votes

Dairy Free Mexican Breakfast Casserole

By Christina
This Dairy Free Mexican Breakfast Casserole is a hearty way to start your day. It's fully loaded with beef, potatoes, peppers, and eggs. Plus this entree is paleo, Whole30, and gluten free!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6


  • 1 lb lean ground beef or turkey
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 white or yellow onion, diced
  • 15 oz shredded potatoes
  • 2 tbsp olive oil, extra virgin
  • 9 eggs
  • 1/2 cup water
  • 1 medium tomato, diced
  • 1/4 cup green onion, diced (green part only)

Easy Taco Seasoning

  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp cumin

Optional Toppings: salsa, guacamole, avocado, jalapeno, hot sauce, and/or fresh cilantro

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    • Preheat oven to 350 degrees.
    • Grease a 9 x 9 baking dish. (I grease mine with olive oil.)
    • Brown and crumble your ground beef in a skillet on medium high heat. Remove from pan and set aside in a bowl.
    • Sauté the chopped green pepper, red pepper, and onion into the same skillet (with the beef now removed). If you used a particularly lean beef you may have to add a little oil. I typically don't need to as I find the bit of grease left in the pan is enough. Sauté until tender, approximately 3-5 minutes. Remove from pan and stir in with your beef. Set aside.
    • Add 2 tablespoons olive oil to the hot skillet. Add your shredded potatoes and spread evenly. Cook 5 minutes. Carefully turn the potatoes. Cook another 5 minutes. They should have some browning and be softened.
    • Spread the potatoes evenly over the bottom of your greased baking dish. Top with the beef, green peppers, red peppers, and onion.
    • In a large bowl whisk your eggs, water, and Easy Taco Seasoning. Pour the egg mixture into the baking dish. Top with green onion and tomato.
    • Bake for 45 – 50 minutes.
    • Let sit for 5 minutes. Slice and serve topped with guacamole, salsa, a drizzle of ranch dressing, jalapenos, cilantro, and/or hot sauce. Pile it high and make this breakfast a feast!


    You can use store bought shredded hashbrown potatoes if you prefer (instead of shredding your own). If you’re on Whole30 you’ll want to carefully check the ingredients though. It’s challenging to find one with only potatoes.


    Calories: 311kcal, Carbohydrates: 16g, Protein: 26g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 292mg, Sodium: 163mg, Potassium: 666mg, Fiber: 1g, Sugar: 1g, Vitamin A: 915IU, Vitamin C: 30.7mg, Calcium: 58mg, Iron: 3.8mg

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

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    1. Jen says:

      Do you think this would work as a freezer meal?

      1. Christina says:

        I haven’t frozen this one yet but I would imagine so!

    2. Laura Kieffer says:

      This looks great! Does it freeze well? I’m starting Whole30 soon and want to make and freeze some dishes to make my days easier.

      1. Christina says:

        I haven’t frozen it unfortunately so I couldn’t say for sure. I like to make it the day before and then pop it in the oven and bake it when I’m ready to eat it.

    3. Bethany says:

      This was DELICIOUS!! Thanks for the great recipe!

    4. Yvette says:

      Can this be done with sweet potatoes

    5. Maryrose says:

      Do the leftovers reheat well? I’m thinking I would make this on Sunday, slice & have in individual containers for the week. Or palir with some fruit for lunch .

    6. Kristi says:

      Wow!  This was so delicious!  I topped it off with some whole 30 chipotle ranch mayo and if I didn’t need breakfast for the week, I’d have definitely gone in for seconds/thirds. Thank you 🙂 

    7. Cynthia Ferrufino says:

      Great recipe! I recommend seasoning the beef while browning as the egg mixture is the only ingredient that has seasoning. Otherwise this is excellent

    8. Heidi says:

      I made this with turkey sausage and egg whites.  I’ve eaten it for breakfast every day this week.  Delicious!!

      1. Christina says:

        Love that the egg whites worked for you, Heidi!