Cheesy Potato and Green Chili Breakfast Casserole
Indulge in the irresistible comfort of this Cheesy Potato and Green Chili Breakfast Casserole—a savory masterpiece perfect for weekend brunches or meal prep. Featuring tender roasted russet potatoes, a blend of melted cheddar and Monterey Jack cheeses, and a hint of smoky paprika, this dish is elevated by the bold kick of diced green chiles and fresh green onions. The fluffy egg base is packed with flavor, tying all the ingredients together into a casserole that's golden, bubbly, and bursting with southwestern flair. Ready in just over an hour, this make-ahead-friendly recipe is ideal for feeding a crowd or enjoying as leftovers. Whether you're hosting a gathering or treating your family, this breakfast casserole is a guaranteed favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 8 large Eggs
- 0.5 cup Whole milk
- 1.5 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 4-ounce can Canned diced green chiles
- 3 stalks Green onions
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 tablespoon Butter (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with the butter.
Peel the potatoes and dice them into 1/2-inch cubes. Place them in a large bowl and toss with the olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and smoked paprika.
Spread the potatoes evenly on a baking sheet. Roast in the oven for 20 minutes, or until the potatoes are just starting to brown and become tender. Remove and set aside.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, the remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper until fully combined.
Thinly slice the green onions, including the green tops, and stir them into the egg mixture along with the diced green chiles.
Add the shredded cheddar cheese and Monterey Jack cheese to the egg mixture, reserving 1/2 cup of the cheddar for topping later.
Spread the roasted potatoes evenly in the greased casserole dish. Pour the egg and cheese mixture over the potatoes, ensuring everything is evenly distributed.
Sprinkle the reserved cheddar cheese on top of the casserole.
Place the casserole in the preheated oven and bake for 40–45 minutes, or until the eggs are fully set and the top is golden and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before slicing. Serve warm, garnished with extra green onions if desired.
Nutrition Facts
Calories |
3291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1815 mg | 605% | |
| Sodium | 6629 mg | 288% | |
| Total Carbohydrate | 293.9 g | 107% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 22.4 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 2635 mg | 203% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 7825 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
