Green Chile Egg Casserole
Servings 9 servings
Calories
Ingredients
- 12 eggs
- 1 can green chiles
- 1 cup milk cow's milk or non-dairy milk of choice
- 1 cup shredded cheese
- 1 red or yellow bell pepper diced
- 1 medium onion diced
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups frozen hash brown potatoes thawed slightly
- salt and pepper to taste
- Garnish with avocado jalapeno, cherry tomatoes (optional)
Instructions
- Preheat the oven to 400° F.
- Generously butter a 3 quart or 9x13 baking dish to ensure the eggs and potatoes don't stick.
- Heat a large skillet over medium heat and add 1 tablespoon olive oil
- Add the diced onions and peppers to the skillet and saute until soft. Season with salt and pepper.
- In a large bowl, beat the eggs until frothy. Add diced green chiles, shredded cheese and milk.
- Spread the hash brown potatoes on the bottom of the baking dish, add the cooked veggies and pour the egg mixture over the potatoes and veggies. Stir to combine. Top with extra shredded cheese to have a cheesy top.
- Bake at 400 degrees for 50 minutes until golden brown on top.