Hearty Breakfast Casserole
Cuisine: Southwestern
Author: Anita
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Ingredients
  • 6-8 slices bacon
  • 6 eggs
  • ½ cup sour cream
  • 2 tbsp milk
  • ¼ tsp salt
  • ⅛ tsp freshly ground pepper
  • ¼ cup minced onion
  • ½ red bell pepper , diced
  • ¼ green bell pepper , diced
  • ¼ cup diced green chiles
  • 1½ cup diced potatoes
  • ½ tsp cumin, or to taste
  • ½ tsp dark chili powder, or to taste
  • 1 cup shredded cheddar cheese, divided
Instructions
  1. Preheat oven to 350 degrees. Spray a 8x8’’ or 9x9" pan with cooking spray.
  2. Cut bacon into about ½" pieces.
  3. Combine the eggs, sour cream, milk, half the cheese and salt and pepper in a large bowl. Whisk or mix on low speed with electric mixer, just until combined. Set aside.
  4. Heat a large skillet over medium heat. Add bacon and cook until lightly browned, stirring as it cooks so it cooks evenly. Drain most of the grease into a container and add the bacon to the bowl with the egg mixture.
  5. Add the potatoes, bell pepper and onion to the same skillet the bacon was cooked in, turn heat to medium and cook for 5 minutes to soften, stirring to cook evenly. Sprinkle with cumin and chili powder, add the red and green bell peppers and green chiles, mix well and cook another 3-4 minutes. Spread in an even layer on the bottom of the baking dish.
  6. Pour mixture into greased 8x8’’ pan, top with remaining shredded cheese and bake for 35-45 minutes or until the edges are set and the center is just barely jiggly.
  7. Leftover casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/breakfast/hearty-breakfast-casserole/