Green Chile Egg and Hashbrown Casserole
A casserole with all of the breakfast favorites, eggs, bacon, cheese and hashbrowns and add a little kick of sweet, spicy and smokey from the green chiles. Ideal for entertaining.
Servings: 9
Equipment
- 9x13 Casserole Pan
Ingredients
- 6 Eggs
- ½ cup Milk
- 16 oz Frozen Hashbrowns (original unsalted) Do not defrost first.
- 7 oz Large Chopped Green Chiles
- 1 cup Shredded Pepper Jack Cheese
- ¼ cup Thinly Sliced Green Onions - white section only Save the green sections for garnish
- 5 slices Bacon
- ¼ cup Sour Cream
- 1 tsp Salt
- Cooking Spray
Instructions
- Cook your bacon (see notes in blog for my cooking instructions) and set aside until cool. Roughly chop into pieces.
- While your bacon is cooking, whisk the eggs and milk together in a large bowl.
- Preheat your oven to 350F, spray your casserole dish with cooking spray and set aside.
- Stir in your frozen hashbrowns, green chiles (and all liquid from the can), shredded pepper jack cheese, green onions, roughly chopped bacon, sour cream and salt.
- Pour your mixture into your prepared casserole dish.
- Bake at 350F for 45-50 minutes.
- Garnish with thinly sliced green onions.
