If you are looking for a comforting, crowd-pleasing breakfast dish that brings together irresistible flavors and textures, this Bacon, Egg, and Cheese Casserole with Hash Browns and Green Chilies Recipe is exactly what you need. Imagine crispy bacon mingling with creamy eggs, zesty green chilies adding just the right amount of kick, and gooey cheddar cheese melting over a bed of golden hash browns. It is a one-pan wonder perfect for weekend brunches or holiday mornings, delivering satisfaction in every bite.
Ingredients You’ll Need
The beauty of this casserole lies in its simplicity and how each ingredient plays a vital role in perfecting the dish. From savory bacon to the creamy tang of cream cheese and the subtle heat of green chilies, these components come together for a harmonious balance of flavors, textures, and colors.
- 1 lb. Bacon: Cooked until crispy for that satisfying crunch and smoky depth.
- 2 cups Frozen Potatoes or Hash Browns: The hearty base that crisps up nicely while soaking in flavors.
- 12 large Eggs: The binding and protein-rich element that makes this dish filling.
- 1 cup Milk or Cream: Adds richness and keeps the eggs tender and fluffy.
- 1 teaspoon Salt: Enhances all the flavors without overpowering.
- 1 teaspoon Pepper: Adds a gentle sharpness to balance the dish.
- 4 ounces Diced Green Chilies: Canned for convenience, they introduce a lively, gentle heat and vibrant color.
- 4 ounces Cream Cheese: Softened and cut into small pieces to melt creamy pockets throughout.
- 2 cups Sharp Cheddar Cheese: Adds boldness and that classic melty cheese appeal.
How to Make Bacon, Egg, and Cheese Casserole with Hash Browns and Green Chilies Recipe
Step 1: Cook the Bacon to Crispy Perfection
Start by cooking the bacon until crispy. Whether you use a skillet or bake it in the oven at 400 degrees for 20 to 24 minutes, the key is crispiness. This texture contrast will elevate your casserole. Once cooked, place the bacon on a towel-lined plate to absorb excess grease, then crumble it into bite-sized pieces that will disperse evenly across the dish.
Step 2: Prepare the Base Layer
Preheat your oven to 350 degrees and spray a 9 x 13-inch baking pan with non-stick cooking spray. Spread the frozen potatoes or hash browns evenly across the bottom. These will bake up crispy on the edges while soaking up the rich egg mixture baked on top.
Step 3: Whisk Together the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and slightly frothy. Stir in the diced green chilies. Incorporating these vibrant chilies here ensures every bite offers a subtle, zesty pop that lifts the dish beautifully.
Step 4: Layer in the Cream Cheese
Cut the softened cream cheese into small pieces and scatter them evenly throughout the egg mixture, then pour everything over the hash browns in the baking pan. These pockets of cream cheese provide luscious bursts of creaminess without totally melting away during baking.
Step 5: Add Cheddar and Begin Baking
Sprinkle the shredded sharp cheddar cheese generously over the top. Place the casserole in the oven and bake for 25 to 33 minutes, or until the center sets completely. When there are about 5 minutes left, remove the dish and sprinkle the crispy bacon pieces on top, then return to the oven. This step keeps the bacon delightfully crunchy and prevents it from becoming soggy.
Step 6: Let It Set and Serve
Once baked through, remove the casserole from the oven and allow it to rest for about 10 minutes. This waiting time helps it firm up nicely, making slicing easier and ensuring each piece holds together perfectly.
How to Serve Bacon, Egg, and Cheese Casserole with Hash Browns and Green Chilies Recipe
Garnishes
Fresh garnishes can elevate this classic breakfast casserole effortlessly. Consider adding a sprinkle of chopped fresh chives or green onions for color and mild onion flavor. A dollop of sour cream or a spoonful of salsa verde also complements the spiciness of the green chilies wonderfully.
Side Dishes
This casserole is versatile enough to shine on its own but also pairs beautifully with light, fresh sides. Crisp fruit salad or sliced avocado bring a refreshing contrast. For those who want a full brunch spread, crispy breakfast sausages or a fresh mixed greens salad with a bright vinaigrette work well.
Creative Ways to Present
Looking to wow guests visually? Serve the casserole in individual ramekins or mini cast iron skillets for a charming, personal touch. Alternatively, cut the casserole into squares and present as finger-food bites at brunch parties with small print napkins for easy grab-and-go enjoyment.
Make Ahead and Storage
Storing Leftovers
Let the casserole cool completely before covering it tightly with foil or plastic wrap. Store leftovers in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or oven for best texture.
Freezing
This Bacon, Egg, and Cheese Casserole with Hash Browns and Green Chilies Recipe freezes wonderfully. Wrap tightly with plastic wrap and aluminum foil or use a freezer-safe container. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
To retain that just-baked texture, reheat portions in a 350-degree oven for about 15-20 minutes or until warmed through. Microwaving is quicker but may yield a softer texture. For leftover crispiness, sprinkle a bit more shredded cheddar on top while reheating in the oven.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! You can shred fresh potatoes yourself, but be sure to squeeze out excess moisture before using to prevent sogginess. Pre-cooking them slightly before layering helps achieve a crispy base.
What can I substitute for the green chilies?
If you prefer less heat, mild roasted red peppers or diced bell peppers provide a similar texture and added color without the spice. For a smoky twist, chipotle chilies in adobo sauce work beautifully too.
Is it possible to make this casserole vegetarian?
Yes! Simply omit the bacon and consider adding smoked paprika or liquid smoke to add depth. You might also add sautéed mushrooms or spinach for extra flavor and nutrition.
Can I prepare this recipe the night before?
Definitely! Assemble the casserole the night before, cover, and refrigerate it unbaked. Bake it fresh in the morning for convenience and fresh taste—just add a few extra minutes to the baking time if coming straight from the fridge.
How do I know when the casserole is fully cooked?
The casserole is done when the center is set and no longer jiggly. A knife or toothpick inserted in the middle should come out clean. The edges will have that satisfying golden-brown look, signaling it’s ready to enjoy.
Final Thoughts
This Bacon, Egg, and Cheese Casserole with Hash Browns and Green Chilies Recipe has become such a beloved staple in my kitchen because it checks all the boxes—comforting, flavorful, and surprisingly easy to make. Whether you’re feeding a crowd or simply craving a hearty breakfast that feels special, this casserole is sure to deliver smiles and happy plates. I highly encourage you to give this recipe a try; it just might become your new favorite Sunday brunch tradition!
Print
Bacon, Egg, and Cheese Casserole with Hash Browns and Green Chilies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast,Casserole
- Method: Baking
- Cuisine: American
Description
This Bacon Egg and Cheese Casserole is a hearty and savory breakfast dish perfect for feeding a crowd. It features crispy bacon, fluffy eggs, tender potatoes, creamy cheese, and a touch of green chilies for mild heat. Baked to golden perfection, this casserole is ideal for brunch, holiday mornings, or easy meal prep.
Ingredients
Meat
- 1 lb. Bacon, cooked until crispy
Vegetables & Dairy
- 2 cups Frozen Potatoes or Hash browns
- 4 ounces Diced Green Chilies (canned)
- 4 ounces Cream Cheese, softened and cut into small pieces
- 2 cups Sharp Cheddar Cheese, shredded
Egg Mixture
- 12 large Eggs
- 1 cup Milk or Cream
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Cook Bacon: Cook the bacon until it is nice and crispy. You can do this in a skillet over medium heat or by baking in the oven at 400°F (204°C) for about 20-24 minutes. Once cooked, place bacon on a towel-lined plate to blot the excess fat, then crumble into pieces.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking. Spread the frozen potatoes or hash browns evenly on the bottom of the pan.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, milk (or cream), salt, and pepper until fully blended. Stir in the diced green chilies to incorporate mild heat and flavor. Pour this egg mixture evenly over the potatoes in the baking dish.
- Add Cream Cheese: Cut the softened cream cheese into small pieces and evenly distribute them over the egg mixture. This ensures the cream cheese holds its shape and provides creamy pockets in the casserole instead of melting completely.
- Add Cheddar Cheese and Bake: Sprinkle the shredded sharp cheddar cheese evenly over the top. Bake the casserole in the preheated oven for 25-33 minutes or until the center is thoroughly set and cooked through.
- Add Bacon and Finish Baking: With about 5 minutes of baking time left, take the casserole out of the oven and sprinkle the crispy crumbled bacon evenly over the top. Return it to the oven to finish baking.
- Rest and Serve: Once fully baked, remove the casserole from the oven and let it rest for 10 minutes to set up before slicing and serving. This resting time helps the casserole hold its shape nicely.
Notes
- You can use fresh potatoes grated and lightly thawed if you prefer over frozen hash browns.
- For a creamier casserole, substitute half-and-half for the milk or use all cream.
- Feel free to add chopped onions or bell peppers for added flavor and texture.
- To make it spicier, use diced jalapeños instead of mild green chilies.
- Leftovers reheat well in the microwave or oven for a quick breakfast.
