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 caloriescarbohydrate: 61.5 gcholesterol: 225.7 mgfat: 33.6 gfiber: 4.5 gprotein: 25.7 gsaturatedFat: 13.1 gservingSize: -sodium: 1329.7 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions New Mexican Breakfast Casserole
Directions
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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.