Continuing with my breakfast theme for the month, I decided to make an egg recipe this week featuring southwestern flavors. Green Chile Cheddar Egg Bake is an easy recipe with the flavors of chile rellenos minus all of the work. I like to serve this dish with salsa, but any southwestern red or green sauce would be a tasty alternative (or just serve plain, which is equally good!). If I could get freshly roasted hatch chiles I would certainly use them, but until we move to New Mexico the canned variety will just have to suffice.
Green Chile Cheddar Egg Bake
1 can (4 oz.) mild diced green chiles
1 C. shredded cheddar cheese
5 eggs
2 T. milk
salt and pepper to taste
salsa for serving (optional)
Grease a 9-inch glass pie plate. Evenly spread the green chiles on the bottom of the plate. Sprinkle the shredded cheese over the top. Set aside.
In a large bowl, beat the eggs. Blend in the milk, salt, and pepper. Slowly pour the egg mixture over the cheese and chiles. If any cheese is sticking up, press down on it with the back of a fork until submerged.
Bake at 35o degrees for 25-30 minutes, or until the center is puffy and a knife inserted in the center comes out clean. Remove from the oven and allow to cool for a few minutes before slicing and serving warm with salsa, if desired. Serves 4.
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