Ingredients
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8
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1
-
12
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16
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-
-
-
-
-
-
-
-
-
-
Directions
Eggs and Chiles Ole!,Yummy dish that I make for a meatless main dish, or for a brunch. It’s like a Mexican/French Souffle casserole! Also delicious rolled into a tortilla for a breakfast burrito!,Tasty. Followed the recipe exactly except had to use mozarella because Monterey Jack is not available where I live in England. Still, all in all an easy and tasty dish. Full size recipe makes a ton.,This was very tasty, and easy enough to throw together very quickly. I made a full recipe, though I did cut back a touch on the cheese and sour cream based on personal preference. My kids are a bit pepper-phobic, so used pureed chiles instead of diced. The flavor was there, but there were no telltale green chunks :). We enjoyed this in squares as breakfast for dinner with some homemade guacamole and green beans, but I think the leftovers are going to be terrific wrapped up with some other goodies for a breakfast burrito. If I serve it in squares again I will likely add something for texture; maybe some sweet peppers (sorry kids!). Thanks for posting! Made for ZWT 8: The Wild Bunch.
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Steps
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1
Done
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Preheat Oven to 375. |
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2
Done
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Grease a 13x9 Pan. |
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3
Done
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Line Bottom of the Pan With Chiles. |
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4
Done
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Slice the Cheese and Place on Top of the Chiles to Cover Evenly (or Grate). |
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5
Done
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in a Large Bowl, Beat Eggs With Sour Cream Until Well Blended. |
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6
Done
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Add Salt and Pepper to Taste. |
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7
Done
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Pour Egg Mixture Over Chiles and Cheese. |
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8
Done
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Bake 30-40 Minutes or Until Knife Inserted Into Dish Comes Out Clean. |
