Green Chile Egg Casserole
A delightful breakfast casserole featuring eggs, creamy cheese, and zesty green chiles, perfect for brunch or a hearty meal.
Ingredients
Main Ingredients
- 12 large large eggs Fresh, high-quality eggs recommended.
- 1 cup whole milk or 2% Opt for full-fat for creamier texture.
- 4 ounces canned diced green chiles Drained; adjust spice level based on preference.
- 2 cups shredded cheese Cheddar, Monterey Jack, or Pepper Jack works well.
- 1/2 cup finely diced onion Use yellow or white onion.
- 2 tablespoons all-purpose flour Can be replaced with gluten-free flour for a gluten-free option.
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even cooking.
- Grease a 9x13-inch baking dish with cooking spray or butter.
- Sauté the diced onion in a pan over medium heat for about 5 minutes until translucent.
- In a large bowl, crack the eggs and add the milk; whisk until whisked together and frothy.
- Mix the flour, baking powder, salt, and black pepper in a small bowl and combine with the egg and milk mixture.
- Fold in the sautéed onions, drained diced green chiles, and shredded cheese.
- Pour the mixture into the prepared baking dish.
Baking
- Bake in the preheated oven for approximately 30-35 minutes or until the eggs are set and the top is golden brown.
- Let cool for a few minutes before slicing.
Serving
- Slice the casserole into squares and serve warm, optionally garnishing with fresh herbs or additional cheese.
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Notes
Customize with additional spices, vegetables, or meats as desired. Options include sausage or spinach.