NEW MEXICAN BREAKFAST CASSEROLE

New Mexican Breakfast Casserole image

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

Provided by boogiemom

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 55m

Yield 8

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1329.7 mg, Sugar 3.5 g