Upside Down Mexican Breakfast Casserole with Hash Brown Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory breakfast casserole with a crispy hash brown crust layered with scrambled eggs, black beans, peppers, and cheese finished with salsa and cilantro. Hearty and satisfying, it feeds a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 teaspoons oil
- ½ cup chopped onions
- 10 large eggs
- ⅓ cup half and half or milk
- ¼ cup hot sauce
- 1 red bell pepper (diced)
- 1 4 ounce can diced green chilies, drained
- 1 14 ounce can black beans, drained and rinsed
- 2 tablespoons chopped cilantro + more for serving
- 1- 1 ½ cups shredded cheese (see notes)
- 1 20 ounce bag thawed shredded potatoes (see notes)
- 1 tablespoon taco seasoning (homemade or store bought)
- 2 tablespoons melted butter or oil
- La Vaquita queso fresco (for serving)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 923mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 531mg
- Calcium
- 298mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 923MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.