New Mexican Breakfast Casserole recipe

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Ingredients

2 tablespoons vegetable oil, or more as needed
1 (26 ounce) package frozen hash browns
1 onion, chopped
8 slices bacon
2 cups shredded Cheddar cheese
1 (8 ounce) can roasted green chile peppers, chopped
8 eggs
12 (8 inch) flour tortillas

Nutrition Info

602.8 calories
carbohydrate: 61.5 g
cholesterol: 225.7 mg
fat: 33.6 g
fiber: 4.5 g
protein: 25.7 g
saturatedFat: 13.1 g
servingSize: -
sodium: 1329.7 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.

  2. Heat oil in a large skillet over medium heat. Add hash browns and onion, cook and stir until hash browns are crispy, about 10 minutes.

  3. Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.

  4. Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.

  5. Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.

Recipe Yield

1 9x12-inch pan

Recipe Note

Put these together then serve with flour tortillas. Leftovers can be rolled and frozen for breakfast or lunch.

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