Green Chile Breakfast Bake
The beauty of this recipe is that it can come together quickly then popped in the oven while you sip on your morning coffee.
Servings: 4 servings
Calories: 255kcal
Ingredients
- 6 eggs lightly beaten
- ⅓ cup lowfat milk
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4.5 oz. can diced green chiles or ½ cup diced, locally roasted chiles
- 2 cups shredded cheese –Monterey Jack and/or Cheddar
- ¼ cup chopped cilantro optional
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine eggs and milk with seasonings.
- Coat a 9 x 9 pan with nonstick cooking spray.
- Spread drained, chopped chiles evenly over the bottom of the pan.
- Cover the chiles evenly with cheese then pour the seasoned egg mixture over the filling.
- Bake for 40-45 minutes until eggs set. A knife inserted in the center should come out clean.
- Remove from the oven and let the eggs set for 5 minutes before cutting. Top with cilantro and serve.
Notes
Canned, chopped green chiles are super easy, but if you are lucky enough to have roasted Hatch green chiles in your freezer that’s even better.