- 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
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- 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.
- 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.
- 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.
- 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
recipepes.com
new mexican breakfast casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
