Go Back
The Spicy Hatch Chili & Cheese Breakfast Bake is a delightful way to kick off your morning or elevate your brunch menu. This dish combines the robust flavors of Hatch chiles with creamy cheeses, creating a satisfying meal that is sure to please. Whether you're hosting a weekend brunch for friends or looking for a hearty breakfast option for your family, this recipe stands out for its unique blend of spices and textures. The combination of eggs, cheese, and spicy chiles results in a dish that is both comforting and exciting, appealing to a wide range of palates.

Hatch Chili and Cheese Breakfast Bake

Start your day with a burst of flavor with the Spicy Hatch Chili & Cheese Breakfast Bake! This delicious dish features earthy Hatch chiles and a blend of sharp cheddar and creamy Monterey Jack cheeses, creating a satisfying meal everyone will love. Perfect for busy mornings or weekend brunches, this bake combines eggs, potatoes, and spices for a comforting yet exciting breakfast option. Easy to prepare, it’s a versatile recipe that can be customized to suit your taste. Enjoy a hearty start to your day!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1 cup milk

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup diced Hatch green chiles (fresh or canned)

1 cup diced cooked potatoes (feel free to use frozen hash browns)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Sauté the Vegetables: In a medium skillet, heat the olive oil over medium heat. Once hot, add the diced onion, sautéing for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently until fragrant. Incorporate the cooked potatoes and diced Hatch green chiles into the skillet, cooking for an extra 2 minutes. Season this mixture with cumin, smoked paprika, salt, and pepper, then mix well to combine.

      Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and pour in the milk. Whisk them together vigorously until well combined. Next, add in half of the shredded cheddar and Monterey Jack cheeses, saving the remaining cheese for later.

        Combine Ingredients: Carefully fold the sautéed vegetable mixture into the egg mixture, ensuring that the vegetables are evenly distributed throughout the eggs and cheese.

          Pour into Baking Dish: Lightly grease a 9x13 inch baking dish with a bit of oil or cooking spray. Pour the combined egg and vegetable mixture into the dish, using a spatula to evenly spread it out.

            Add Cheese Topping: Generously sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top of the egg mixture.

              Bake: Transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until the eggs are set, and the cheese is bubbly and golden brown on top.

                Cool and Serve: After baking, allow the breakfast bake to cool for about 5 minutes before slicing into squares. Garnish each serving with freshly chopped cilantro and a dollop of sour cream on the side for added creaminess.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings

                    Enjoy a delightful blend of spice and cheese in this breakfast favorite!