We left out the cheese and used original Rotel instead of fresh vegetables. We also added a pound of crispy bacon crumbled into the egg mixture. We served with sour cream and hot sauce as toppers.
Cut tortillas in to 1/2 inch by 1 inch stripes. In a large bowl, whisk eggs thoroughly, mix in the cheese, chopped bell peppers, chopped Chile’s, one cup of chopped green onions, bacon and tortillas. Pour mixture into a greased 9x13 baking pan. In a separate bowl mix the shredded potatoes with the taco seasoning, drizzle in the melted butter and mix. Sprinkle the hash browns over the egg mixture in an even layer on egg mixture. Bake in a 325 degree oven for an hour or until the center is puffed up and the hash brown top is crispy. Remove from oven and sprinkle remaining onions on top and serve.
Ingredients
Directions
Cut tortillas in to 1/2 inch by 1 inch stripes. In a large bowl, whisk eggs thoroughly, mix in the cheese, chopped bell peppers, chopped Chile’s, one cup of chopped green onions, bacon and tortillas. Pour mixture into a greased 9x13 baking pan. In a separate bowl mix the shredded potatoes with the taco seasoning, drizzle in the melted butter and mix. Sprinkle the hash browns over the egg mixture in an even layer on egg mixture. Bake in a 325 degree oven for an hour or until the center is puffed up and the hash brown top is crispy. Remove from oven and sprinkle remaining onions on top and serve.