It's no secret that I am seriously in love with breakfast foods, and if you checked out my Cheesy Cajun Chicken Alfredo Pasta recipe, you also know how much I enjoy anything with a bit of spiciness to it! While this Southwestern Style Egg Bake is definitely not super spicy, it has just enough of a Southwest-inspired flair to make my tastebuds happy!

Originally, I was planning to make this recipe with breakfast sausage, but instead I opted for ground beef with onions, garlic, and several spices mixed in so I could achieve exactly the taste I was wanting!

If you like eggs, hashbrowns, and Southwest style breakfast food, I promise this dish won't disappoint. Plus, you can't go wrong with a casserole that's just 6 SmartPoints per serving! It's great all on it's own, but feel free to serve it with some sour cream, salsa, and jalapeños if you'd like!

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Southwestern Style Egg Bake
This tasty breakfast casserole brings in eggs, hashbrowns, and tons of flavor for a Southwest style dish you'll love!
  • 2/3 cup red bell pepper, diced
  • 2/3 cup green bell pepper, diced
  • 3-1/2 cups frozen hashbrowns (I used Ore-Ida)
  • 2 cloves garlic, minced
  • 2/3 cup yellow onion, diced
  • 12 ounces 96% lean ground beef
  • 1 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 2-1/4 cups egg substitute (I used Egg Beaters)
  • 2 eggs
  • 1/2 cup fat free milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 ounce can chopped green chiles, drained
  • 1/3 cup green onion, diced
  • 1 cup 2% colby and monterey jack cheese, shredded
1. Pre-heat oven to 350 degrees. Spray bottom and sides of a 9x13 casserole dish with non-stick spray.

2. Spray a pan with cooking spray and add diced peppers. Cook on medium heat for about 8 minutes or until soft. Add frozen hashbrowns, breaking apart any large pieces, and cook for another 4-5 minutes, stirring occasionally. Remove from heat and spread the mixture evenly over the bottom of the casserole dish.

3. In another pan, add the ground beef, chili powder, coriander, cumin, and garlic powder and cook on medium heat until just lightly brown, crumbling it with a wooden spoon as it cooks. Add in the onion and continue cooking for 3 more minutes or until the onion is soft. Add in the garlic and cook for an additional 2 minutes. Remove from heat and sprinkle evenly over the hashbrowns.

4. In a large mixing bowl, combine the egg substitute, eggs, milk, salt, and pepper. Whisk until combined and pour over the ground beef mixture.

5. Sprinkle the chopped green chiles and green onions over the eggs.

6. Add the cheese, sprinkling evenly over the top of the casserole.

7. Cover with foil and bake for 45 minutes.

8. Uncover, and bake for an additional 15 minutes, or until a knife inserted into the middle of the dish comes out clean.

WEIGHT WATCHERS SMART POINTS: 6 per 1/6 of casserole (calculated using the recipe builder on
Prep time: Cook time: Total time: Yield: 6