Cheesy Southwest Breakfast Casserole

Vickie Parks


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.


☆☆☆☆☆ 0 votes

5 Min
40 Min


  • 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 Cheesy Southwest Breakfast Casserole


  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.

Printable Recipe Card

About Cheesy Southwest Breakfast Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: Southwestern
Dietary Needs: Low Carb

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