Here’s a recipe I found at recipegirl.com–if you haven’t explored this blog it’s worth a little time (although the mention of “chilly” weather in Southern California might have some of my cold weather friends crying foul!).
You could use this for breakfast….or you could use it for dinner! We loved this and even better, it’s wonderfully easy!
First you are going to preheat your oven to 350 degrees Fahrenheit and then mix together 2 cans of diced green chiles, squeezed dry, and 12 ounces of grated sharp cheddar cheese. Spray a 9×13 dish with cooking spray and spread the cheese and chile mixture right on in there.
Next, whisk together 4 large eggs, 3 cups of milk, 1 cup of flour and 1/2 t. salt. Pour that over the cheese mixture and sprinkle 8 strips of cooked and crumbled bacon on top.
Bake for 40-45 minutes until bubbling and the eggs are cooked through. Test with a toothpick which should come out clean. Here’s the recipe without all the pictures:
green chile and cheese egg bake
Yield: 8 servings
Prep Time: 15 min
Cook Time: 35 min
Two 4-ounce cans diced green chiles, squeezed dry
12 ounces grated sharp cheddar cheese
4 large eggs
3 cups milk
1 cup all-purpose flour
1/2 teaspoon salt
8 strips of bacon, cooked and crumbled
1. Preheat oven to 350 degrees F. Spray a 9×13-inch dish with nonstick spray.
2. In medium bowl, mix together the chiles and cheese. Gently spread into the prepared dish.
3. In a medium bowl, whisk together the eggs, milk, flour and salt. Pour over chiles and cheese. Sprinkle the bacon on top.
4. Bake 40 to 45 minutes until or until bubbling and the eggs are cooked through. Test with a toothpick which should come out clean.