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This makes an easy prep ahead of time casserole that feeds a crowd. You could really use any ingredients you like. It basically taste like a slice of omelet. I liked that the eggs where nice and fluffy. I did have to bake mine a little longer then the recipe called for, but otherwise had no issues with it. I would also let it sit a little while before serving it. It seemed to hold together better slicing it if it cooled a little. If you try it out let me know what changes you made.  

Green Chile and Cheese Egg Bake

(Adapted from Recipe Girl)

 

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Two 4-ounce cans diced green chilies, 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

 

Preheat oven to 350 degrees F. Spray a 9×13-inch dish with nonstick spray.

 

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In medium bowl, mix together the chilies and cheese.

 

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Gently spread into the prepared dish.

 

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In a medium bowl, whisk together the eggs, milk, flour and salt.

 

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Pour over chilies and cheese.

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Sprinkle the bacon on top.

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Bake 40 to 45 minutes until or until bubbling and the eggs are cooked through. Test with a toothpick to come out clean.

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