new mexican breakfast casserole

new mexican breakfast casserole
  • 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


  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.

07/23/2019
new mexican breakfast casserole, recipe PT15M PT1H 5 455 calories

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