Recipe by SarahAnn
"My family demands this casserole every Christmas morning. I've only once dared to try something new, and this was sorely missed! Make this for a brunch and I guarantee you will get recipe requests. This family-favorite is not very healthy, so it only comes out for special occasions."
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1 (16 ounce) package
shredded Monterey Jack cheese
2 (4 ounce) cans
diced green chiles
I used my cast iron skillet for this recipe. I did add one small diced onion and a good amount homemade roasted garlic. I used only ONE 4 ounce can of mild diced green chiles. We LOVED this egg casserole. I made a BIG breakfast to go with it; homemade waffles, bacon-y home fries and served it with homemade salsa and sour cream on the side. NO leftovers.
I think that the quality of the chili used is central to making it taste delicious. If you can't fand any fresh, use powdered chili from New Mexico. I always get my chili from the Chimayo Chile Brothers. New Mexico Chile Rules!
This was surprisingly good. I could see it was going to make alot so I adjusted the recipe to cut it in half. After 15 minutes at 400 degrees, I also adjusted the 50 minute cook time to 25 minutes. I followed the recipe except that I added a pinch of black pepper. Delish!
Delicious, with adjustments. I served it with some tortillas and hot sauce for people to make their own breakfast burritos. Flavor and mouthfeel adjustments: used 3 cans of diced green chiles (2 mild, 1 hot), sauteed a yellow onion and 1 clove of garlic with a little chili powder, used a mix of jack and cheddar cheese. Healthier adjustments: did not use any butter, reduced the cheese to 3 cups instead of 4, and used reduced fat cottage cheese. 3 cups of shredded cheese is still plenty for an egg casserole, and the butter serves no purpose in this recipe other than adding flavor (and a ton of extra fat). Also used 1/2 cup of flour as called for in other versions of this recipe floating around on the internet. I think it needs the extra flour to help it set. Baked it in a 9x13 casserole dish and it definitely served more than 8!
We have been making this recipe for about 12 years. It is SO easy. I agree that the butter and cheese can easily be reduced. I also add a tablespoon or two of brewers yeast and sometimes I add flax meal just for a boost in nutrients. I use two 7oz cans of green chilies and I like to serve it with fresh avocado. This is my go to recipe when taking a meal to someone who just had a baby or is recovering from illness. It is also easy to ditch the chillies and put in something as a sub--ham, mushrooms, onions, sausage, whatever!
I also cut this in half and it worked out great. This is so light and fluffy. We ate it with fresh salsa! This one is a keeper.
I added about 2 Tbl chopped red peppers. I actually used a 7x10 baking dish & the butter was boiling up over the pan all over my oven :( I ended up taking it out & draining some of the butter off & it was still VERY greasy & salty to eat. The outer edges got super crispy brown while the inside was still very loose. Baking time was off, temp just not right. Just not impressed w/this version at all(original version is a Taste of Home recipe called "Southwestern Egg Casserole).
* Percent Daily Values are based on a 2,000 calorie diet.
Christmas Green Chile Egg Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 337
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