Cheesy Potato And Green Chili Breakfast Casserole Recipes

Steps:

• Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.
• Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
• Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
• Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
• To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.
• In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture. Sprinkle with onions and remaining 1/2 cup cheese.
• Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting.

Steps:

• Spread grated cheese in a 9 x 13 inch pan that has been buttered.
• Spread green chilies evenly over the cheese.
• Beat eggs and add salt and pepper to taste.
• Pour the eggs over the cheese and green chilies.
• Bake at 350 degrees for 25 to 30 minutes or until set.
• Cut into squares and serve.

Steps:

• Preheat oven to 350º.
• Lightly spray a 9 x 13 baking dish with cooking spray.
• Add hash browns to bottom of dish and sprinkle with salt and pepper. (If the hashbrowns are preseasoned, you can skip this step.).
• (If you are going to add cooked sausage or bacon, place it on top of the potatoes.).
• Add 1/2 of the cheese and half of the Chiles on top.
• 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.
• Bake at 350 degrees for 45 - 55 minutes. Check the center for doneness by inserting a knife.
• Serve with salsa and tortillas.
• 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.

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Steps:

• Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
• Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.

Steps:

• Grease 13X9X2 inch pan.
• Layer potatoes, then onions, strips of chile and Longhorn cheese.
• Repeat until all the ingredients have been used up.
• Season with salt and pepper on each layer.
• Top with crumbled bacon.
• Cover tightly with aluminum foil. Bake at 350 degrees for about 1 hour.