Cheesy Potato And Green Chili Breakfast Casserole – a delicious recipe with potatoes, eggs, water, green chilies, cheddar cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 350u00b0.
2
Lightly spray a 9 x 13 baking dish with cooking spray.
3
Add hash browns to bottom of dish and sprinkle with salt and pepper. (If the hashbrowns are preseasoned, you can skip this step.).
4
(If you are going to add cooked sausage or bacon, place it on top of the potatoes.).
5
Add 1/2 of the cheese and half of the Chiles on top.
6
In a separate bowl mix the eggs, water and the remaining 1/2 of the Chiles with a wire whisk. Pour over the potatoes and top with the rest of the cheese.
7
Bake at 350 degrees for 45 - 55 minutes. Check the center for doneness by inserting a knife.
8
Serve with salsa and tortillas.
9
Another option would be to heat flour tortillas on a skillet and add a spoonful or two to a tortilla and roll it up for a breakfast burrito.
619
kcal
Calories
44
g
Fat
8
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (1 lb) package frozen hash brown potatoes (can be patties), 12 -14 eggs, 1/2 cup water, 4 ounces diced green chilies, and more.
Yes, Cheesy Potato And Green Chili Breakfast Casserole falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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