Are you ready to elevate your breakfast game? Dive into the delicious world of the "Green Chile Egg and Potato Bake," a mouthwatering Mexican-inspired dish that combines the heartiness of potatoes, the zest of green chiles, and the richness of eggs—all baked to perfection! This recipe is not just a meal; it's a fiesta on your plate that will have your taste buds dancing with joy. Perfect for brunch gatherings or a cozy family breakfast, this dish is simple to prepare and bursting with flavor. Stick around to discover how to whip up this delectable bake that promises to become a new favorite in your kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large eggs
- 2 cups diced potatoes
- 1 cup green chiles, diced
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Wash and dice the potatoes into small, uniform cubes about 1/2 inch in size. This ensures even cooking and consistent texture.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are golden brown and slightly crispy, approximately 10-12 minutes.
- Drain and pat the diced green chiles dry with paper towels to remove excess moisture. Add the green chiles to the potatoes and cook for an additional 2-3 minutes.
- Season the potato and chile mixture with salt and pepper to taste. Mix thoroughly to distribute the seasonings evenly.
- Transfer the potato and chile mixture to the prepared baking dish, spreading it out in an even layer.
- Sprinkle the shredded cheese evenly over the potato and chile mixture.
- Carefully crack the eggs over the potato and cheese layer, spacing them evenly across the dish.
- Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
- Remove from the oven and let the dish rest for 5 minutes before serving. This allows the eggs to set and makes serving easier.
- Garnish with fresh chopped cilantro or green onions if desired, and serve hot directly from the baking dish.
Tips
- Prep Ahead: To save time in the morning, you can pre-dice your potatoes and chiles the night before. Just store them in the fridge in an airtight container until you're ready to cook.
- Crispy Potatoes: For extra crispy potatoes, make sure to cook them in a single layer in the skillet and avoid overcrowding. This allows them to brown evenly.
- Cheese Variations: Feel free to experiment with different types of cheese! Cheddar, Monterey Jack, or a spicy pepper jack can add a unique twist to your dish.
- Egg Consistency: If you prefer runny yolks, keep an eye on the bake and remove it from the oven when the whites are set but the yolks still jiggle. For firmer yolks, bake a little longer.
- Garnish for Flavor: Don’t skip the garnish! Fresh cilantro or green onions add a burst of freshness that complements the rich flavors beautifully.
- Serving Suggestions: Pair this dish with a side of avocado slices or a fresh salad for a balanced meal that’s sure to impress.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 20g
Protein: 15g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 220mg
