Bacon Egg and Cheese Casserole
Bacon Egg and Cheese Casserole. An easy breakfast casserole recipe. Green Chili Bacon Cheese Egg Breakfast Souffle.
Servings: 8
Ingredients
- 1 lb. Bacon (cooked until crispy)
- 2 cups Frozen Potatoes or Hash browns
- 12 large Eggs
- 1 cup Milk or Cream
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 ounces Diced Green Chilies (from a can)
- 4 ounces Cream Cheese (softened and cut into small pieces)
- 2 cups Sharp Cheddar Cheese
Instructions
- Cook the bacon until crispy. A key tip is to cook the bacon until it is nice and crispy. This can be done in a skillet or in the oven at 400 degrees for about 20-24 minutes. Set aside on a towel-lined plate, blot, and crumble into pieces.
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Pour frozen potatoes or hash browns on the bottom of the pan.
- In a bowl, whisk together eggs, milk, salt, and pepper until completely mixed together. Stir in green chilies. Pour egg mixture over potatoes.
- Cut the cream cheese into small pieces and evenly space them into the egg mixture. This will allow the cream cheese to hold its shape and not completely melt when baked.
- Sprinkle with sharp cheddar cheese. Bake for 25-33 minutes or until the center is completely cooked. With 5 minutes left of baking time, remove the casserole from the oven, and sprinkle with crispy bacon. Return to oven to continue cooking.
- Remove from oven and let set up for 10 minutes before slicing.