Green Chile Breakfast Enchilada Casserole ~ Make Ahead Breakfast Casserole is Loaded with Bacon, Potatoes, Pepper Jack Cheese and is Perfect for Feeding Breakfast to a Crowd!
Inspired by dinnertime enchiladas, this green chile breakfast enchilada casserole with bacon, potatoes, and plenty of pepper jack cheese is a great recipe to keep on hand when you need to feed a breakfast crowd. Plus, it’s so easy to make you won’t have to get up at dawn to make it!
When fall kicks it doesn’t just bring with it cooler days and sudden on-set pumpkin spice cravings, but the season also ushers in a desire to make things that feed a crowd. The fall offers up so many get-together opportunities one of which is breakfast. So, with the holidays just around the corner, I’m sharing a green chile enchilada make ahead breakfast casserole. I should mention it’s not necessarily just for the holidays, but great anytime you need an easy breakfast that feeds a small crowd. Eight people, to be exact.
You all LOVE this Sausage & Cheese Hash Brown Breakfast Casserole so I didn’t think you’d complain when we came up with a new version!
At it’s most basic level the best thing about a breakfast casserole is its flexibility. A few simple ingredients like eggs and potatoes are like a blank slate to which so many things can be added to the point where it’s possible to never have the same breakfast casserole twice. And I mention this because while I love the combination of bacon, green chile, and pepper jack that I’ve used for this creation, I like to encourage people to make things their own. Don’t like bacon? Try cooked breakfast sausage instead. Green chile not your thing? Chopped red and green peppers would be delicious, too. This is the beauty of a breakfast casserole.
And I’d be remiss not to mention the other great thing about this particular breakfast enchilada casserole: it’s so easy you can hit the snooze button in the morning and still have a hot and delicious breakfast ready for your guests. All of it can be made the night before. The bacon, potatoes, and beans are cooked together along with a few other pantry ingredients. From there, it’s a simple layering operation. I like to cut the tortillas into strips so that they sort of weave into the filling and then pour the eggs over the top. Pop it into the fridge overnight so that all that’s left to do the next morning is to bake it off.
Some Ingredients You’ll Need for Breakfast Enchilada Casserole!
- Bacon: I like to use thick-cut bacon and slice it into 1-inch pieces before cooking it.
- Canned diced green chile: I always buy mild green chiles, but if you like more heat look for spicier ones marked medium or hot.
- Small flour tortillas: I used four and sliced them into strips. Corn tortillas would also work well if you want to switch things up.
- Canned pinto beans, chili powder, and cumin
- Hashbrowns: You could grate your own potatoes or just buy a bag of pre-grated potatoes in the refrigerated section at the store. Makes it so easy!
- Pepper jack cheese: I love the extra bit of heat, but cheddar or Monterey jack cheese would work well, too. I prefer to buy block cheese and shred it in my food processor. Sometimes pre-shredded cheese has stabilizers in it that make it a little wonky when melted.
- Eggs: 10 of them!
I went pretty simple with the garnishes – just a sprinkling of fresh cilantro and a dollop of sour cream – but I imagine any topping you like on regular enchiladas would work well here. Like, maybe some salsa and fresh avocado salsa? This is your green chile breakfast enchilada casserole now, so have fun with it!
Looking for More Make Ahead Breakfast Casseroles?
- Ham & Cheese Overnight Breakfast Lasagna Recipe
- Breakfast Enchiladas
- Sausage & Cheese Hash Brown Breakfast Casserole
- Cooking spray
- 2 slices bacon cut into 1/2-inch pieces
- 1/2 yellow onion diced
- 10 ounces hashbrowns
- 1 4-ounce can diced green chile
- 1 15-ounce can pinto beans, drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 2 cups shredded pepper jack cheese
- 4 small flour tortillas cut into strips
- 10 eggs beaten with 1/2 teaspoon salt
- Chopped cilantro for garnish
- Sour cream for garnish
- Spray a 9 x 13 baking dish with cooking spray. Cook the bacon in a large skillet over medium heat until it releases its fat and start turns crispy. And the onion and hash browns and cook it with the bacon for about five minutes. Add the green chile, pinto beans, chili powder, cumin, and salt. Stir it all together and turn off the heat.
- Spread about a quarter of the beans and hash browns in the bottom of the baking dish. top with a few tortilla strips and 1/2 cup of cheese. Add another layer of beans and potatoes followed by more tortillas and cheese. Repeat two more times finishing with some tortillas and cheese on the top of the casserole.
- Pour the eggs over the top of the casserole. If needed, gently press on the top of the casserole so the top is an even level. Cover the casserole and keep in the refridgerator until ready to bake. To bake, preheat oven to 350 degrees. Bake the casserole for 45-60 minutes or until the eggs are set. Let it stand for a few minutes before slicing and serving. Garnish with chopped cilantro and sour cream (optional).