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Southwest Sonoran Sunrise Breakfast Quiche

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“Ready, Set, Cook! Special Edition Contest Entry: I love a breakfast casserole that can be kept in the refrigerator and everyone can help themselves to it in the morning ! I created this so we could have a tasty, satisfying breakfast that would be fast and versatile. This would also be delicious with a side of salsa and hearty bread toasted. I actually make this every week and it is easy to change it up using different seasonings and vegetables. Reheats in the microwave easily, can even put in a pita or tortilla and take it on the go! Great brunch dish too...”
1hr 10mins
1 casserole

Ingredients Nutrition

  • vegetable oil cooking spray
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
  • 1 teaspoon taco seasoning
  • 1 lb bacon, cooked till crisp, drained, coarsely chopped
  • 1 medium red pepper, cored, seeded, cut in 1/2 inch dice
  • 14 cup fresh cilantro, chopped
  • 3 scallions, cut in 1/4 inch slices, white and green
  • 4 ounces goat cheese, crumbled
  • 2 cups Kraft Mexican Style Finely Shredded Four Cheese
  • 10 extra large eggs, beaten


  1. Preheat oven to 350 degrees. Spray a 13x9x2 inch casserole with vegetable oil spray. Spray a cookie sheet with sides with the vegetable oil. Spread out 1 bag Simply Potatoes Southwest Style Hash browns (20 ounce bag) on the pan and spray the potatoes with oil. Sprinkle potatoes with taco seasoning. Broil for 7 minutes, remove from oven, turn potatoes over and broil another 7 minutes. Potatoes will be browned and crisp. Transfer potatoes to the prepared casserole.
  2. To the potatoes in the casserole add chopped bacon, red pepper and cilantro. Stir in scallions, goat cheese, two cups Mexican cheese blend and beaten egg. Using a large fork, stir everything well to combine ingredients. Bake at 350 degrees for 40 minutes till puffed and set in the center.

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