Put these together then serve with flour tortillas. Leftovers can be rolled and frozen for breakfast or lunch.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.

  • 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.

  • 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.

  • 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.

  • 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

603 calories; 33.6 g total fat; 226 mg cholesterol; 1330 mg sodium. 61.5 g carbohydrates; 25.7 g protein; Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I swapped green peppers for the chile peppers and then used thawed cubed potatoes instead of hash browns. Therefore I skipped the stove-top step. Read More