Cheesy Mexican Potato Casserole

Hearty sausage, eggs, Southwest hash browns, and Monterey Jack cheese blend perfectly in this casserole recipe for true Mexican flavor. Serve for breakfast, brunch or anytime. 20 min prep!


  • 12 oz ground chorizo or Italian sausage
  • 1/2 cup chopped green bell pepper
  • 1 package Southwest Style Hash Browns
  • 2 cups Crystal Farms Shredded Monterey Jack Cheese
  • 4 Crystal Farms® eggs
  • 1 cup milk
  • 1 medium tomato, seeded, chopped


  • Heat oven to 350° F. Spray 8- or 9-inch square baking dish with nonstick cooking spray. In 10-inch skillet cook sausage and green pepper over medium-high heat 8-10 minutes or until sausage is browned and cooked through; drain.

  • Place half of the Potatoes in prepared baking dish. Top with half of the sausage and 3/4 cup of shredded Wisconsin Monterey Jack cheese or shredded Cheddar cheese; repeat.
  • Combine eggs and milk in medium bowl; beat well with fork. Pour egg mixture evenly over layered mixture in pan. Cover with foil; bake for 45 minutes. Uncover; add chopped tomato and remaining 1/2 cup cheeses. Bake, uncovered, for an additional 10-15 minutes or until knife inserted in center comes out clean.
  • Let stand 10 minutes before serving.