Go Back
Breakfast bakes have become a beloved staple in many households, offering a delightful combination of convenience and versatility. These dishes are perfect for feeding a crowd, making meal prep a breeze, or simply enjoying a hearty breakfast at home. Among the myriad of breakfast bakes, the Hatch Chili and Cheese Breakfast Bake stands out as a particularly flavorful and satisfying option. This dish is not only a treat for the taste buds but also a nourishing way to start your day, thanks to its rich blend of ingredients that come together to create a harmonious balance of taste and texture.

Hatch Chili and Cheese Breakfast Bake

Start your day with a flavorful twist by trying the Hatch Chili and Cheese Breakfast Bake. This easy and satisfying dish combines creamy eggs, sharp cheddar cheese, and the unique kick of Hatch chiles for a delicious breakfast option that's perfect for feeding a crowd or enjoying on your own. Packed with nutritious ingredients like bell peppers and onions, this bake is not only tasty but also a wholesome way to energize your morning. Make it your own by customizing with your favorite veggies and cheese!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1 cup milk

1 cup shredded sharp cheddar cheese

1 cup diced Hatch green chiles (fresh or canned)

1 cup diced bell peppers (any color)

1 cup diced onions

1 cup cubed crusty bread (such as sourdough)

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a 9x13-inch baking dish by greasing it generously with cooking spray or butter. This will prevent sticking and allow for easy serving later.

    Sauté the Vegetables: In a large skillet set over medium heat, add a splash of olive oil. Once the oil is heated, incorporate the diced onions and bell peppers. Sauté these for about 5 minutes, stirring occasionally, until the onions become translucent. Next, add the diced Hatch green chiles to the skillet and cook for an additional 2-3 minutes until they are warmed through. Remove the skillet from the heat and allow the mixture to cool slightly.

      Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until fully combined. Then, add the garlic powder, paprika, cumin, along with a pinch of salt and pepper. Whisk again until all the seasonings are evenly distributed throughout the egg mixture.

        Combine Ingredients: In the greased baking dish, spread the cubed bread evenly over the bottom. Next, layer the sautéed vegetable and Hatch chili mixture on top of the bread, ensuring it is well distributed. Pour the egg mixture over the entire contents of the baking dish, making sure each piece of bread and vegetables is coated. To finish, sprinkle the shredded cheddar cheese generously over the top.

          Bake: Place the prepared baking dish in the preheated oven. Bake for approximately 35-40 minutes, or until the top is a beautiful golden brown and a knife inserted in the center comes out clean. Keep an eye on it to avoid overcooking.

            Serve: Once out of the oven, allow the breakfast bake to cool for about 5 minutes to set. If desired, garnish with fresh cilantro for a pop of color and flavor. Cut into squares and serve warm, enjoying the delightful combination of flavors and textures.

              Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6 servings

                Presentation Tips: Serve individual squares on plates with a dollop of sour cream or avocado slices alongside for a fresh touch. Consider adding a sprinkle of extra cilantro for visual appeal!