Cheesy Southwest Breakfast Casserole

Northwestgal avatar
By Vickie Parks
from Renton, WA

Is the world ready for another breakfast casserole recipe? This one is quite good with a slight spicy Southwest "kick" to it. The addition of the cottage cheese gives the texture a nice lift and adds a bit of creaminess to the dish. If you like, you can add a bit of salsa or spicy guacamole on the side.

serves 6
prep time 5 Min
cook time 40 Min
method Bake


  •   2 cups
    frozen o'brien style potatoes (cube potatoes with peppers and onions), thawed
  •   1 cup
    small curd cottage cheese
  •   8 oz
    cooked turkey bacon, chopped into small pieces
  •   1 cup
    sharp cheddar cheese, shredded - reserve about 3 tablespoons for topping
  •   1/2 cup
    shredded pepper jack cheese
  •   1/2 cup
    chopped onion
  •   1 small
    jalapeno pepper, minced
  •   6 large
    eggs, beaten
  •   1 tsp
  •   1 tsp
    black pepper

How To Make

  • 1
    Preheat oven to 375°F. Spray 8x8-inch baking dish with nonstick spray; set aside.
  • 2
    In a large bowl, stir together all ingredients (except the 3 Tbsp reserved cheddar) until well combined. Pour mixture into prepared baking dish and spread in an even layer. Sprinkle the 3 Tbsp of reserved cheddar on top.
  • 3
    Bake for 40 to 45 minutes or until the top is lightly browned.
  • 4
    Remove baking dish from oven and let stand 10 minutes before cutting into 8 squares. Serve immediately while still warm.

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