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!
- 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).
Calories: 333kcal | Carbohydrates: 24g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 233mg | Sodium: 865mg | Potassium: 404mg | Fiber: 4g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 5.5mg | Calcium: 292mg | Iron: 3mg