New Mexican Breakfast Casserole

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.

Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy about 10 minutes.

Place bacon in a separate skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.

Layer hash brown-onion mixture bacon pieces 1 1/2 cup Cheddar cheese and green chile peppers in the bottom of the prepared baking pan. Crack eggs one at a time on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.

Bake in the preheated oven until eggs are firm and cheese starts to brown 20 to 30 minutes. Serve with flour tortillas.