New Mexican Breakfast Casserole
Medium American Breakfast Lunch

New Mexican Breakfast Casserole

Total Time
1h 22m
20m prep · 62m cook
Servings
4 people
Rating
Difficulty
Medium
29 views

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

Ingredients

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

Instructions

  1. 1

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

  2. 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. 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. 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. 5

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

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Nutrition Facts

Per serving

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