Breakfast · Dinner
Green Chile Cheese Egg Bake
A chile relleno-style casserole of mild green chiles, two cheeses and eggs. Good for brunch or dinner.
⏱ 1 hr 5 min (15 min prep, 40 min cooking, 10 min waiting)
🍽 Serves 8 · 1 square
make aheadleftoversfreezer friendly
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Bake
- 1 tbsp Butter, salted, for the dish
- 3 can Diced green chiles, drained
- 2 cup Monterey Jack cheese, shredded
- 1 cup Shredded cheddar, shredded
- 6 Eggs, large
- 1 cup Whole milk
- ¼ cup All-purpose flour
- ½ tsp Table salt
- ½ tsp Ground cumin
To serve
- ½ cup Fresh salsa (refrigerated) (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9x9-inch baking dish, large bowl, whisk, instant-read thermometer.
- Heat the oven to 350°F and butter the baking dish.
- Spread half the chiles in the dish and top with half of each cheese. Repeat with the rest of the chiles and cheese.
- Whisk the eggs, milk, flour, salt and cumin until smooth, and pour over the chiles and cheese.
- Bake 38 to 42 minutes, until puffed, golden and set in the center (160°F).
- Let it rest 10 minutes before cutting into squares. Serve with salsa if you like.
🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadAssemble up to 1 day ahead, cover and refrigerate; add about 10 minutes to the baking time. Baked leftovers keep 4 days; reheat to 165°F.
❄️ FreezerFreeze baked squares, wrapped, for up to 2 months for best quality. Thaw in the fridge and reheat to 165°F.
↺ LeftoversWarm a square and tuck it into a tortilla; reheat to 165°F.
🧒 With kidsKids can layer the chiles and cheese and whisk the eggs.
Gluten-free swapUse 2 tablespoons cornstarch instead of the flour.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.