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New Mexican Breakfast Casserole

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"Put these together then serve with flour tortillas. Leftovers can be rolled and frozen for breakfast or lunch."
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55 m servings 603
Original recipe yields 8 servings (1 9x12-inch pan)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.


  • Cook's Notes:
  • 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

Per Serving: 603 calories; 33.6 61.5 25.7 226 1330 Full nutrition

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