New Mexican Breakfast Casserole

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.