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.




In medium bowl, mix together the chilies and cheese.




Gently spread into the prepared dish.




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




Pour over chilies and cheese.



Sprinkle the bacon on top.


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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