Southwest Breakfast Casserole

Hearty Southwest Breakfast Casserole with bacon, chorizo, potatoes, peppers, cheese, and RoTel. Perfect for meal prepping, brunch or a crowd!

This Southwest Breakfast Casserole is the ultimate brunch crowd-pleaser — hearty, cheesy, and bursting with bold, smoky flavours. Layers of crispy potatoes, savoury bacon, spicy chorizo, colourful bell peppers, melty cheese, and zesty RoTel come together in a dish that’s as satisfying to make as it is to eat.

What makes it even better? It’s a meal-prep superstar. You can assemble the casserole the night before, refrigerate it, and simply pour the eggs over just before baking. It also reheats beautifully, making it perfect for busy mornings, weekend brunches, or feeding a hungry crowd without the stress. Serve it with avocado slices, a dollop of sour cream, and warm biscuits for a complete, indulgent breakfast spread.

Tips for Best Results

• Cook the potatoes just right: Lightly brown them in the bacon and chorizo fat so they develop a crispy edge but finish cooking in the oven.
• Drain Ro*Tel lightly: Too much liquid can make the casserole watery. A light drain keeps the flavour without excess moisture.
• Let it rest before slicing: A 5-minute rest after baking helps the eggs set and makes it easier to serve neat slices.
• Assemble ahead for meal prep: You can prepare the casserole (cook bacon, chorizo, potatoes, and veggies) the night before. Layer in the baking dish, cover tightly, and refrigerate. Whisk eggs and milk just before baking, pour over the layered ingredients, then bake as usual.
• Reheating: Leftovers reheat well in the oven at 350°F for 30 minutes (covered) or in the microwave for single servings.

Ingredients & Substitutions

• Bacon and Chorizo: These bring the smoky-spicy backbone of flavour. You can swap the chorizo for hot Italian sausage or mild breakfast sausage if needed.
• Potatoes: Russet or Yukon gold work best, but frozen diced hash browns can be used in a pinch. Sweet potatoes are a great twist for extra colour and natural sweetness.
• Cheese: A mix of Cheddar and Pepper Jack gives a gooey, slightly spicy topping. Monterey Jack, Colby, or mozzarella also work.
• Ro*Tel: Adds zest and spice. If you prefer less heat, substitute with drained canned diced tomatoes plus mild green chilis.
• Veggies: The onion and bell peppers add colour and crunch. You can swap or add poblano peppers, jalapeños, or even corn for a Southwest twist.

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Southwest Breakfast Casserole

Yields: 10–12 servings | Prep time: 25 minutes | Cook time: 1 hour

Ingredients:

• 1 pound bacon, diced
• 1 pound Mexican chorizo, casing removed
• 4 cups diced potatoes (about 3–4 medium russet or Yukon gold, peeled if desired)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, finely diced
• 12 large eggs
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 cup shredded Cheddar cheese
• 1 cup shredded Pepper Jack cheese (optional, for extra heat)
• 1 (10-ounce) can RoTel (diced tomatoes & green chilis), drained slightly
• 2 tablespoons chopped fresh cilantro or chives, for garnish
• Optional for serving: sliced avocado, sour cream, biscuits

Directions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

1. Cook the bacon: In a large, deep skillet over medium-high heat, cook bacon until crisp. (Image 1) Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
2. Cook the chorizo: Add the chorizo to the skillet with the bacon fat. Cook until browned, breaking it up with a spoon. (Image 2) Use a slotted spoon to remove the chorizo, letting the fat drip back into the skillet. Set aside with the bacon.

1. Cook the potatoes: In the same skillet with the bacon and chorizo grease, add the diced potatoes. Cook for 8–10 minutes, stirring occasionally, until lightly browned and starting to soften. (Image 3) Remove potatoes to a separate bowl and set aside.
2. Cook the veggies: Add the onion, red bell pepper, and green bell pepper to the skillet. (Image 4) Cook for 3–4 minutes until softened. Remove from heat.

1. Layer the casserole: Spread the potatoes evenly in the bottom of the prepared baking dish. Scatter the bacon, chorizo (Image 5), and sautéed vegetables over the potatoes. (Image 6)

1. Prepare the egg mixture: In a large bowl, whisk together eggs, milk, salt, pepper, smoked paprika, and garlic powder. Pour evenly over the casserole layers.
2. Add cheese and RoTel: Sprinkle Cheddar and Pepper Jack cheeses evenly over the top. Spoon the RoTel over the cheese in small dollops. (Image 7)
3. Bake: Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15–20 minutes, until eggs are set, cheese is melted, and casserole is bubbly. (Image 8)
4. Garnish and serve: Let rest 5 minutes before slicing. Top with fresh cilantro or chives. Serve with avocado slices, sour cream, and biscuits.

Continue to Content

Yield: 12 Servings

Southwest Breakfast Casserole

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Hearty Southwest Breakfast Casserole with bacon, chorizo, potatoes, peppers, cheese, and RoTel. Perfect for meal prepping, brunch or a crowd!

Print

Ingredients

• 1 pound bacon, diced
• 1 pound Mexican chorizo, casing removed
• 4 cups diced potatoes (about 3–4 medium russet or Yukon gold, peeled if desired)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, finely diced
• 12 large eggs
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 cup shredded Cheddar cheese
• 1 cup shredded Pepper Jack cheese (optional, for extra heat)
• 1 (10-ounce) can RoTel (diced tomatoes & green chilis), drained slightly
• 2 tablespoons chopped fresh cilantro or chives, for garnish
• Optional for serving: sliced avocado, sour cream, biscuits

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large, deep skillet over medium-high heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. Add the chorizo to the skillet with the bacon fat. Cook until browned, breaking it up with a spoon. Use a slotted spoon to remove the chorizo, letting the fat drip back into the skillet. Set aside with the bacon.
4. In the same skillet with the bacon and chorizo grease, add the diced potatoes. Cook for 8–10 minutes, stirring occasionally, until lightly browned and starting to soften. Remove potatoes to a separate bowl and set aside.
5. Add the onion, red bell pepper, and green bell pepper to the skillet. Cook for 3–4 minutes until softened. Remove from heat.
6. Spread the potatoes evenly in the bottom of the prepared baking dish. Scatter the bacon, chorizo, and sautéed vegetables over the potatoes.
7. In a large bowl, whisk together eggs, milk, salt, pepper, smoked paprika, and garlic powder. Pour evenly over the casserole layers.
8. Sprinkle Cheddar and Pepper Jack cheeses evenly over the top. Spoon the RoTel over the cheese in small dollops.
9. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15–20 minutes, until eggs are set, cheese is melted, and casserole is bubbly.
10. Let rest 5 minutes before slicing. Top with fresh cilantro or chives. Serve with avocado slices, sour cream, and biscuits.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lagostina Martellata Tri-ply Hammered Copper Cookware Set
• 
  Lodge Cast Iron Skillet
• 
  Casserole Dish

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 444Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 248mgSodium: 1071mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 27g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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