Zesty Green Chile Egg Casserole
Be sure to include Zesty Green Chile Egg Casserole for your winter weekend food planning. The recipe with prep and baking time is done in about 30 minutes. It’s a two dish wonder! It makes great leftovers, so plan ahead to have extra for your work week breakfast or after workout snack.
Zesty Green Chile Egg Casserole Recipe
Pair this dish with warmed organic corn tortillas or allowable grain toast. Add a side of quality turkey sausage to amp up the protein for energetic staying power. Add a few home fried potatoes if you wish. Saute zucchini rounds in a little avocado oil or butter and be ‘braggadociosly’ strong with veggie power! A little dollop of sour cream and salsa as you please will complete the meal in style. The recipe is easy to double for a 9 X 13 pan and larger crowd or more leftovers.
Large can 'Hatch' whole green chiles
5 organic eggs
1/8 cup sour cream
2 cups grated cheese. I like smoked cheddar and Gouda. Pepper Jack works well too.
2 tsp. Herbamare ® If you don’t have Herbamare ® substitue finely ground sea salt, a little garlic powder and dash of thyme and oregano.
1 tsp Mexican seasoning or adobo chile powder to taste
Walnut oil ( or avocado oil. Both are good high heat oils)
Preheat oven to 350 degrees.
Spread a Tbsp of walnut oil around bottom and sides of 8 X 8 glass baking dish.
Rinse green chiles and open to splay out, remove any seeds. Pat dry on paper towel.
Arrange to cover bottom of baking dish. Just do one layer of green chiles
Whisk eggs. Add spices. Whisk. Add sour cream. Whisk until well combined and creamy.
Pour in baking dish.
Top with cheese.
Bake on middle rack of oven for 15 minutes. Then check every 5 minutes until center is set. It will puff up and get nicely golden and bubbly when done!
Serve piping hot with accompaniments.