Description
The Pioneer Woman Green Chile Egg Casserole is a baked egg dish that features a blend of green chiles, cheese, and eggs. This casserole is known for its creamy texture and slightly spicy flavor, making it a great choice for breakfast or brunch. It’s a versatile dish that can be easily customized with your favorite ingredients.
Ingredients
Scale
- 10 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cans (4 ounces each) diced green chiles, drained
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 tablespoon butter
Instructions
- Preheat your oven: Set it to 350°F (175°C).
- Prepare the baking dish: Grease a 9×13-inch baking dish with butter or cooking spray.
- Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Cook until the vegetables are tender, about 5-7 minutes. Remove from heat and set aside.
- Whisk the eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Assemble the casserole:
- Spread the sautéed vegetables evenly over the bottom of the prepared baking dish.
- Sprinkle the diced green chiles over the vegetables.
- Add the shredded cheddar and Monterey Jack cheeses, distributing them evenly.
- Pour the egg mixture over the cheese and vegetables, making sure everything is evenly covered.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
- Cool and serve: Allow the casserole to cool for a few minutes before slicing and serving. Garnish with fresh cilantro or salsa if desired.