Go Back
+ servings
Spanish breakfast casserole on a plate topped with jalapeno and avocado.
Print

Spanish Breakfast Casserole

A velvety vegetarian breakfast casserole that's simple to prepare and perfect for a crowd. Packed with cheese, three types of peppers and hash browns, it's ideal for a Spanish brunch, Thanksgiving or Christmas breakfast.
Course Breakfast
Cuisine Spanish
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings 9 people
Calories 189kcal
Author Michele Peterson
Cost 15

Equipment

  • Skillet ( large, shallow)
  • 8.5 x 8.5 or 9 x 9 inch baking dish
  • mixing bowl
  • whisk

Ingredients

  • 1 tbsp olive oil
  • 1 white onion
  • 1 jalapeño pepper
  • 1 poblano pepper
  • 1 green pepper
  • 2 cups shredded potatoes or frozen hash browns (thawed in the refrigerator and drained of moisture)
  • 4 eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked Spanish paprika
  • 1/4 cup milk
  • 8 oz Manchego, Monterey Jack and/or Cheddar cheese preferably grate your own as it will melt better
  • slices of avocado and pepper or parsley for garnish

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Heat the olive oil in a large pan.
  • Dice the onion and cook in the oil until it becomes translucent.
  • In the meantime, carefully remove the stem and seeds from the jalapeño, poblano pepper and green pepper (wear gloves so you don't burn your fingers on the jalapeño peppers). Dice them into small pieces and add to the pan once the onions have cooked. Cook for five minutes.
  • Add the shredded potatoes to the pan and cook until they become soft and slightly brown.
  • In a small bowl, whisk the eggs, onion powder, garlic powder, smoked Spanish paprika and milk together.
  • Grate the cheese and add about 3/4 of it to the potato mixture. Stir and remove from heat and let the cheese melt.
  • Spray the 9 x 9 inch baking dish with cooking oil spray and spread the potato mixture into the pan.
  • Next, pour the whisked eggs over the filling and spread the remaining grated cheese over the top of the casserole.
  • Bake for 40 minutes or until the cheese start to bubble and turn a light golden brown.
  • Let sit for 5 to 10 minutes before serving to allow the cheese to set.
  • Slice into pieces and garnish with slices of pepper or avocado.

Notes

  • You'll get the best results if you use a large shallow skillet for browning the potatoes. If your pan is too small, the potatoes won't brown as nicely. 
  • This recipe works well as an overnight breakfast casserole recipe too! To prep your casserole ahead of time, complete steps 1-4 listed above. Then cover the (unbaked) casserole with foil and refrigerate for up to 24 hours.
  • Once you’re ready to bake the casserole, remove it from the fridge and let it warm up to room temperature for at least 30 minutes. Then, bake as directed.
  • To freeze, cool completely before placing the slices into an air-tight container or a sealable bag. When ready to serve, remove the slices, defrost in the refrigerator and then reheat in the oven or microwave.
Possible Variations
  • Add cooked black beans and swap the smoked paprika for cumin for a Mexican casserole variation. 
  • Mix in some cooked ground Italian sausage or Spanish chorizo.
  • Add some sliced black olives or roasted cherry tomatoes. 
Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition

Calories: 189kcal | Carbohydrates: 12g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 170mg | Potassium: 321mg | Fiber: 2g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 33mg | Calcium: 218mg | Iron: 1mg