Ingredients for Cheesy Potato And Green Chili Breakfast Casserole
- Frozen Hash Brown Potatoes
- 6 large eggs
- 1/2 cup milk or water
- Diced Green Chilies
- Mild Cheddar Cheese
- Salt And Pepper
- Salsa (amount to taste)
- Tortilla
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How to Make Cheesy Potato And Green Chili Breakfast Casserole
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Spread 2 lbs of frozen shredded hash browns evenly across the bottom of the dish. Sprinkle with 1 tsp salt and 1/2 tsp black pepper.
- Evenly distribute 1 cup of shredded cheddar cheese and 1/2 cup of chopped green chilies over the hash browns.
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk or water, and the remaining 1/2 cup of chopped green chilies.
- Pour the egg mixture evenly over the potatoes and cheese.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake for 45-55 minutes, or until golden brown and a knife inserted into the center comes out clean.
- Let cool slightly before serving. Serve with your favorite salsa and warm tortillas for easy breakfast burrito assembly!
- Optional: Heat flour tortillas in a skillet and fill with a spoonful of the casserole for a quick and delicious breakfast burrito.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
3g
Fat
34g
Carbs
3g