Serve this combined with wheat tortillas. Roll up your leftovers and freeze them for breakfast or lunch.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9×12-inch pan |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12-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.
- Substitute green chile sauce for the chopped green chile peppers if desired.
- If desired, you can add well browned and drained Mexican chorizo sausage to this dish. Just toss in with the hash brown mixture.
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 226 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 13 g |
| Sodium | 1330 mg |
| Sugars | 4 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Made this casserole for Mothers Day and it was a big hit with everyone. Several went back for seconds. I used fresh roasted green chile from Food Depot. I worried the whole finely diced onion would be too much but it carmelizes while being fried with the hash browns and adds a nice sweet flavor. Based on what we had at home I used 2 cups of Mexican blend cheese for the lower layer and topped the eggs with a generous half cup of shredded cheddar cheese. Delicious!
My entire family loved this! The only adjustment I made ingredients-wise was to add salt and pepper to the hash brown mixture. Preparation-wise, I prepared this in layers (same layers as in recipe but two times) and I beat the eggs with salt and pepper rather than just cracking them into the casserole. Definitely a keeper!
I swapped green peppers for the chile peppers and then used thawed cubed potatoes instead of hash browns. Therefore I skipped the stove-top step.