New Mexican Breakfast Casserole

Whole eggs are cracked over a layer of hash browns, bacon, and roasted green chile peppers in this hearty New Mexican breakfast casserole.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 603 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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