Green Chile & Potato Souffle

Breakfast-Brunch
Temps de préparation:: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Temps de cuisson: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Portions: 12

Ingrédients

  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • Frozen Green Chile (Hot or Mild)
  • Mexican Shredded Cheese- pre-bagged
  • Garlic Powder

  1. Pre-heat oven to 375 degrees. Spray 9 x 13 baking dish with non-stick cooking spray.
  2. Distribute the frozen hashbrowns on the bottom of the baking dish. Layer half of the green chiles over the hashbrowns. Layer half of the cheese over the green chiles. Repeat the 2 layers.
  3. In a seperate bowl, beat together the 12 eggs, half/half, garlic powder and salt/pepper.
  4. Bake approximately 50 minutes or until the center is set. Serve with fresh salsa, sour cream and warm torillas.
  5. Pour over the layers evenly.

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