The Scoop
Breakfast came to the party with crispy hash browns, smoky bacon, melty cheddar, and a whole can of green chiles.
This hearty casserole bakes everything together with perfectly set eggs for a spicy, cheesy start to the day that definitely does more than coffee.
Ingredients
- 2 tablespoons vegetable oil, plus more as needed
- 1 (26-ounce) package frozen hash browns
- 1 onion, chopped
- 8 slices bacon
- 2 cups cheddar cheese, shredded
- 1 (8-ounce) can roasted green chili peppers, chopped
- 8 eggs
- 12 (8-inch) flour tortillas
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking pan.
- Heat the oil in a large skillet over medium heat.
- Add the hash browns and the onion, cooking and stirring until the hash browns are crispy, about 10 minutes.
- Place the bacon in a separate skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes.
- Drain the bacon slices on paper towels, then crumble the bacon into smaller pieces.
- Layer the hash brown and onion mixture, the bacon pieces, 1 1/2 cups of the cheddar cheese, and the green chili peppers in the bottom of the prepared baking pan.
- Crack the eggs, one at a time, on top of the layers in the baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the eggs.
- Bake until the eggs are firm and the cheese begins to brown, about 20-30 minutes.
- Serve with the flour tortillas.
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