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 guilt free 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 it’s over 1 1/2 inches thick.)
If you’re not shredding your own potatoes and prefer to get a bag of frozen shredded hash browns from the grocery store make sure you check that ingredient list! (You just want potatoes. Period.)
This casserole is full of yummy flavors that are synonymous with great Mexican food. I could live on Mexican food alone, couldn’t you?
It’s dairy free so you can enjoy this even while you’re on Whole30 or avoiding dairy.
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.
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.
Made this and love it? If you share a photo of your masterpiece on Instagram I’d love to see it! Just tag me and I’ll come check it out!
I have another breakfast casserole that’s faster to make because it has minimal prep. It’s earning rave reviews and it’s also Whole30 compliant. Also it’s made with salsa. What’s not to love about that, right? If that sounds like your cup of tea go check out my Dairy Free Taco Breakfast Casserole.
Whole 30 + Paleo Mexican Breakfast Casserole
Print Recipe Pin RecipeIngredients
- 1 lb lean ground beef
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 onion diced
- 15 oz shredded potatoes
- 2 tbsp olive oil
- 9 eggs
- 1/2 cup water
- 1/4 cup green onion diced (green part only)
- 1 medium tomato diced
Easy Taco Seasoning
- 1 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp dried oregano
Optional Toppings: salsa, guacamole, fresh cilantro
Instructions
- 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.
- Throw your 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 ghee or olive oil. I typically don't need to as I find the bit of grease left in the pan is enough. Saute until tender, approximately 3-5 minutes. Remove from pan and stir in with your beef.
- 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 your 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 over your beef, peppers, and onions in 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!
Notes
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.
Nutrition
This is perfect for a “make ahead” breakfast for the week! And Whole 30 to boot..nice 🙂
Oh, yum! I love mexican food, so having it for breakfast too is just – yes, please! And since I’m not only paleo 30, I think I’ll have to put some cheese and guac on there! I’m soo hungry now.
Thanks for sharing this! My family is always looking for new make ahead breakfast ideas. My husband leaves for work around :30-4 and would loveeee this! Mexican food is one of our favorites. Can’t wait to try this out. Even more excited that it’s whole 30/paleo! Delicious
Christina-this is beautiful! And sounds delicious also!
Nothing beats a Casserole for breakfast, especially this one!
What!?!?!?! Where has this been all my life? Going to make this! Thanks for sharing. I’m all about that whole30/Paleo lifestyle! 🙂
How do you come up with all these incredible-sounding Whole 30 recipes?! (I’m convinced Whole 30 is for people who have more time to meal plan + hate life…so not me 😉 Jk, jk. But for real, this sounds amazing and if anyone were going to convince me Whole 30 is not that bad, it’d be you and your impressive list of Whole 30 recipes!!
Glad you won’t judge me for this but this is begging me to add cheddar cheese on top. I didn’t know potatoes were whole 30 either. Looks so yummy!
Yum yum yum! This sounds SO good, and I love that it’s Whole 30 friendly. Also, I am right there with you on the Mexican food. I could eat it all day!
Looks great! I’ll have to give it a try this weekend.
My husband and maybe even my picky toddler would like this! Perfect to make ahead for a busy week. Thanks for sharing!
A Mexican breakfast casserole sounds so good! I love having an excuse to eat guacamole with breakfast, too. 🙂
YES! This looks amaazing and I’m in the middle of the whole30 so just starting to get bored and needing new compliant recipes! I can’t wait to try this.
Sounds delicious! Great way to start the week 🙂
I love that this works for Whole30. I’ve been looking for some new recipes!
Ok this looks and sounds delicious! I am totally going to make this soon!
This looks right up my alley. I love breakfast, and mexican flavors!
I’m doing Whole30 right now, so I’ve been all about the savory egg breakfast! This casserole looks amazing! Totally trying soon!
This recipe looks amazing! I wanted to let you know that I just included it in my very first week of Whole 30. 🙂 Thank you! http://www.aliteraryfeast.com/whole-30-week-one-dinners/
Awww thank you! I hope you love it as much as we do! And I’m with you on the Frank’s. I rarely do breakfast without it now!
I will let you know! It’s traveling with me to work tomorrow night.
I know I tweeted this at you but I just had to say this recipe is super yummy! I baked it right in the cast iron pan that I sauteed the ingredients in (I gave it a quick rinse and wipe between stages, I figured it would stick less then) and it worked perfectly. One less pan to scrub! I used a pound or so of russet potatoes that I grated myself.
OMG! As I was typing this someone walked past my apartment in the hall and said “Wow! Something smells delicious down here!”
LOVE! Thanks for sharing! Your photo on Twitter looks incredible! Well done! <3
How much “taco seasoning”?
Hi, Jaime. This recipe calls for the full batch of that taco seasoning recipe. I believe it comes to around 3 1/4 teaspoons.
I added all the taco seasoning measurements to this recipe so it’s more clear. Thanks for the question!
Do you think this would work as a freezer meal?
I haven’t frozen this one yet but I would imagine so!
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.
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.
This was DELICIOUS!! Thanks for the great recipe!
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 .