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Breakfast bakes have surged in popularity over recent years, and it’s easy to see why. These versatile dishes combine the best elements of breakfast—eggs, cheese, and various flavorful ingredients—into a single, satisfying meal. They can be prepared ahead of time, making them perfect for busy mornings or leisurely brunches with family and friends. Among the myriad of breakfast bake recipes, the Hatch Chili and Cheddar Breakfast Bake stands out as a compelling choice that marries the rich, creamy texture of cheddar cheese with the unique, smoky flavor of Hatch green chilies. This dish not only tantalizes the taste buds but also provides a hearty start to the day.

Hatch Chili and Cheddar Breakfast Bake

Start your day with a delicious Hatch Chili and Cheddar Breakfast Bake! This hearty dish combines the creamy richness of cheddar cheese with the smoky flavor of Hatch green chilies, creating a satisfying meal perfect for busy mornings or leisurely brunches. Packed with protein from eggs and customizable with your choice of veggies or sausage, this versatile bake is sure to become a favorite. Easy to prepare ahead of time, it’s perfect for feeding a crowd or enjoying throughout the week.
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Ingredients
  

6 large eggs

1 cup milk (or your preferred milk alternative)

1 cup shredded sharp cheddar cheese

1 can (4 oz) diced Hatch green chilies, drained

1 cup diced cooked breakfast sausage (or a plant-based sausage for a vegetarian option)

1 cup diced bell peppers (mix of red and green for color)

1 small onion, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 teaspoon olive oil or butter (for greasing the baking dish)

Fresh cilantro for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or butter to ensure the breakfast bake doesn't stick.

    Sauté the Vegetables: In a skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion along with the diced bell peppers. Cook them until they become soft and translucent, which should take about 5-7 minutes. Once done, remove them from heat and set aside to cool slightly.

      Whisk the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until they are thoroughly combined. Next, add the garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Mix until these seasonings are evenly distributed.

        Fold in Additional Ingredients: Carefully fold in the sautéed onion and bell pepper mixture, the diced sausage, drained Hatch green chilies, and the shredded cheddar cheese into the egg mixture. Make sure everything is well incorporated.

          Transfer to Baking Dish: Pour the entire mixture into the greased baking dish, using a spatula to spread it out evenly across the dish.

            Bake: Place the baking dish in the preheated oven. Bake for 25-30 minutes or until the edges are beautifully golden brown and a toothpick inserted into the center comes out clean.

              Cool and Slice: When the baking time is complete, carefully remove the dish from the oven and allow it to cool for a few minutes. Once cool enough to handle, slice into generous squares.

                Garnish and Serve: Optionally, garnish the squares with fresh cilantro before serving. This dish is perfect warm and can be enjoyed on its own or paired with salsa or sliced avocado for an extra touch.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8