I made this Green Chili Breakfast Bake for dinner one night recently. Who says you can't have breakfast for dinner. There are no rules against it!
The beauty of a breakfast bake like this one is that unless you are feeding a huge family, you should have some leftovers for the following morning!
Like more simple recipes like this one, you can tweak the ingredients to make it your own. Substitute the Mexican Blend Cheese for some Cheddar Cheese or some Pepper Jack Cheese to give it a little more kick. Use some chopped steak instead of the ham. As I always say, use what you got on hand!
If you are not a fan of Green Chilies, try using some diced Bell Peppers. I personally like Orange and Yellow Bell Peppers. Some tell me they can't tell a difference in taste between all the different colors of bell peppers but I can.
Since I always have shredded hashbrowns on hand that's what I use for this breakfast dish. But if you have hashbrown patties on hand then you can that as well. Simply use enough patties to cover the bottom of the baking dish.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Green Chili Breakfast Bake: Milk, Eggs, Bisquick, Mexican Blend Cheese, Ham, Green Chilies, Frozen Hashbrowns and Salt & Pepper.
🥣 How to make Green Chili Breakfast Bake
Preheat the oven to 400°F.
In a mixing bowl, combine the milk, eggs and Bisquick. Stir in the Mexican blend cheese, diced ham, and green chilies. Set aside.
In a greased 9 x 13 baking dish, arrange the hashbrowns in the bottom of the dish. Pour the egg mixture over the top of the hashbrowns. Sprinkle with salt and pepper.
Bake for 45 to 50 minutes.
Let stand 5 for minutes before serving.
Green Chili Breakfast Bake
- 2 Cups Milk
- 4 Eggs
- 1 Cup Bisquick
- 8 oz Mexican Blend Cheese, shredded
- 2 Cups Ham, diced
- 4 oz Green Chilies, diced
- 15 oz Frozen Hashbrowns
- Salt and Pepper, to taste
- Sour Cream
- Preheat the oven to 400°F.
- In a mixing bowl, combine the milk, eggs and bisquick. Stir in the mexican blend cheese, diced ham, and green chilies. Set aside.
- In a greased 9 x 13 baking dish, arrange the hashbrowns in the bottom of the dish. Pour the egg mixture over the top of the hashbrowns. Sprinkle with salt and pepper.
- Bake for 45 to 50 minutes.
- Let stand 5 for minutes before serving.
- Optionally serve with Salsa and Sour Cream.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.