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Name: Green Chile Egg Casserole
Prep time: 30 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Southwestern
Ingredients: 8 Ounces Pepper jack cheese Shredded; 8 Ounces Monterey jack cheese Shredded; 1 4-ounce can Green chiles Mild; 1 4-ounce can Green chiles Hot; 2 tablespoons Flour; 1/2 Cup Milk; 8 Eggs; Salt & Pepper to taste

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INGREDIENTS

8 Ounces Pepper jack cheese ; Shredded
8 Ounces Monterey jack cheese ; Shredded
1 4-ounce can Green chiles ; Mild
1 4-ounce can Green chiles ; Hot
2 tablespoons Flour
1/2 Cup Milk
8 Eggs
Salt & Pepper to taste

Servings

INSTRUCTIONS

Preheat oven to 350 degrees.

Mix cheeses (dust with cumin & chili powder, optional); sprinkle 1 c. Of cheese in bottom of casserole dish. Mix the green Chiles together and dollop evenly over the cheese.

Place the flour in bottom of bowl and whisk enough milk in, a little at a time, to make a paste, then continue to slowly pour milk in while whisking until smoothly combined. Break eggs in separate bowl and whisk until thoroughly combined; pour eggs into the milk and season with salt and pepper. Pour mixture into the casserole dish over cheese & Chiles.

Top casserole with remaining cheese; bake for 25-35 minutes until eggs are set in the middle.

Remove from oven and let sit for 5 minutes. Serve hot with green salsa.

Can be prepared night ahead and refrigerated—baking time will need to be increased

NOTES

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Green Chile Egg Casserole

8 Ounces Pepper jack cheese Shredded
8 Ounces Monterey jack cheese Shredded
1 4-ounce can Green chiles Mild
1 4-ounce can Green chiles Hot
2 tablespoons Flour
1/2 Cup Milk
8 Eggs
 Salt & Pepper to taste

Preheat oven to 350 degrees.

Mix cheeses (dust with cumin & chili powder, optional); sprinkle 1 c. Of cheese in bottom of casserole dish.  Mix the green Chiles together and dollop evenly over the cheese.

Place the flour in bottom of bowl and whisk enough milk in, a little at a time, to make a paste, then continue to slowly pour milk in while whisking until smoothly combined.  Break eggs in separate bowl and whisk until thoroughly combined; pour eggs into the milk and season with salt and pepper.  Pour mixture into the casserole dish over cheese & Chiles.

Top casserole with remaining cheese; bake for 25-35 minutes until eggs are set in the middle.

Remove from oven and let sit for 5 minutes.  Serve hot with green salsa.

Can be prepared night ahead and refrigerated—baking time will need to be increased

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Nutrition

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Serving Size: 1 Serving (197g)
Recipe Makes: 8 Servings

Calories: 279
Calories from Fat: 169 (61%)

Amt Per Serving		% DV

	Total Fat 18.7g	25 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 0.6g
Cholesterol 56.9mg		17 %
Sodium 457.9mg		16 %
Potassium 252.4mg		7 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 9.3g
Protein 18.4g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 279

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