Don Gaspar Inn

Green Chile & Potato Souffle: Breakfast-Brunch

Servings: 12

Prep time:15 minutes

Ingredients:

• 

  1 bag Frozen hashbrowns (shredded or southern style)

• 

  1 dozen Eggs

• 

  2/3 cup Half and Half

• 

  2 cups Frozen Green Chile (Hot or Mild)

• 

  4 cups Mexican Shredded Cheese- pre-bagged

• 

  1 teaspoon Garlic Powder

• 

  Salt and Pepper

Step 1:

Pre-heat oven to 375 degrees. Spray 9 x 13 baking dish with non-stick cooking spray.

Step 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.

Step 3:

In a seperate bowl, beat together the 12 eggs, half/half, garlic powder and salt/pepper.

Step 4:

Pour over the layers evenly.

Step 5:

Bake approximately 50 minutes or until the center is set. Serve with fresh salsa, sour cream and warm torillas.