New Mexican Breakfast Casserole
Indulge in the mouthwatering flavors of the New Mexican Breakfast Casserole, a hearty dish packed with crispy hash browns, savory bacon, melted Cheddar cheese, and a touch of spicy green chile peppers, all baked to perfection with eggs. This breakfast favorite is sure to delight your taste buds and kick-start your day with a burst of flavor.
Ingredients
- 2 tablespoons vegetable oil plus more as needed
- 1 26 ounce package frozen hash browns
- 1 chopped onion
- 8 slices of bacon
- 2 cups shredded Cheddar cheese
- 1 8 ounce can of roasted green chile peppers, chopped
- 8 eggs
- 12 8 inch flour tortillas
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- Heat the vegetable oil in a large skillet over medium heat. Add the frozen hash browns and chopped onion, cook and stir until the hash browns are crispy, about 10 minutes.
- In a separate skillet, cook the bacon over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, then crumble them into smaller pieces.
- Layer the crispy hash brown-onion mixture, crumbled bacon, 1 1/2 cups of shredded Cheddar cheese, and chopped green chile peppers in the bottom of the prepared baking pan. Crack the eggs, one at a time, on top. Sprinkle the remaining 1/2 cup of shredded Cheddar cheese over the eggs.
- Bake in the preheated oven until the eggs are firm and the cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.