Description
This Green Chile Egg Casserole is a savory and cheesy baked dish featuring Monterey Jack and sharp cheddar cheeses combined with mild chopped green chiles. It's a satisfying breakfast or brunch option that's easy to prepare, baked to golden perfection with fluffy egg custard and melted cheese.
Ingredients
Cheese and Chiles
- 6 oz Monterey Jack cheese, grated
- 8 oz sharp cheddar cheese, grated
- 7 oz canned mild chopped green chiles
Batter
- 2 tbsp flour
- 1/2 cup milk
- 8 large eggs
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) to ensure it reaches the correct temperature for baking the casserole evenly.
- Layer Cheese and Chiles: In a casserole dish, mix the grated Monterey Jack and sharp cheddar cheeses. Sprinkle about 1 cup (approximately two-thirds) of this cheese mixture evenly on the bottom of the dish. Then, evenly dollop the canned mild chopped green chiles over the cheese layer.
- Prepare Egg Mixture: In a bowl, place the flour and gradually whisk in a small amount of the milk to form a smooth paste without lumps. Continue whisking while slowly adding the remaining milk until fully combined. Add the eggs, season with salt and pepper to taste, and whisk until the mixture is smooth and well blended.
- Assemble Casserole: Pour the egg mixture over the cheese and green chiles in the casserole dish, spreading it evenly. Then sprinkle the remaining cheese on top to create a cheesy crust.
- Bake: Place the casserole on the middle rack of the preheated oven and bake for 25 to 35 minutes, or until the eggs are fully set in the center and the top is a light golden brown.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes to set. Serve hot and enjoy this flavorful green chile egg casserole perfect for breakfast or brunch.
Notes
- Use mild chopped green chiles for a subtle heat; substitute with hot chiles if preferred.
- Make sure the eggs are fully set before removing from the oven to avoid runny custard.
- This casserole can be prepared a day ahead and refrigerated before baking.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- Leftovers can be refrigerated and reheated gently.
