Southwest Bacon Breakfast Casserole Recipe!
Prep time
Cook time
Total time
Weekend brunch is about to get really tasty with this Southwest Bacon Breakfast Casserole Recipe!
Recipe type: Breakfast
Cuisine: Mexican
Serves: 12
  • 16 oz. pkg. Bacon {1 lb.}, cooked until crispy
  • 28 oz. pkg. Ore-Ida Potatoes O’Brien with Onions and Peppers, slightly thawed
  • 8 large Eggs
  • 12 oz. Evaporated Milk {1 can}
  • 2 cups Shredded Pepper Jack Cheese
  • ½ cup White Onion, finely chopped
  • 4 oz. Green Chiles {1 can}
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • ⅛ tsp. Garlic Powder
  1. Thaw potatoes slightly {I let mine sit out in the pkg. for approx. 1 hour on my kitchen counter}
  2. Cook Bacon until crispy, then chop. {see The Trick for Perfect Crispy Bacon!}
  3. Combine Eggs, Milk, Salt, Pepper, and Garlic Powder in large bowl, and whisk together.
  4. Add potatoes, cheese, onion, green chiles, and chopped bacon to mixture, and stir well.
  5. Spray 9×13 casserole dish with Pam Cooking Spray, then pour mixture into dish and spread out.Bake at 350 degrees uncovered for approx. 55 – 65 minutes, or until done. {when a knife inserted in the center comes out clean}
  6. Serve with a side of Sour Cream and Salsa. ENJOY!!
Recipe by The Frugal Girls at