Every Easter morning my mom made a green chile breakfast casserole. My brother and I were not fans of spicy food when we were kids, so my gram would usually make us pancakes. When I got older I gained an appreciation for chiles, but since we do Easter morning with Mike’s family I never get the green chile breakfast casserole. I told my mom this, and she offered to come over and make it for us. She fell right into my trap, bwa ha ha.
Green Chile Breakfast Casserole
14 oz of diced green chiles (my mom got two cans totaling 14 oz)
8 oz Cheddar Cheese, grated
8 oz Jack Cheese grated
2 tbsp flour
1 can evaporated milk
1/2 tsp salt
Grate the cheeses. I did not inherit my mom’s ability to grate cheese without also grating off skin.
Add the eggs, flour, salt, and evaporated milk to a separate mixing bowl.
M-m-mix it up!
Place half of the chiles in a layer in a greased casserole dish. Sprinkle half of both cheeses above the chiles. Then add the remaining chiles and top THAT with the remaining cheese.
Pour the egg mixture over the cheese and chiles.
Bake at 350 for 45 minutes. I took this opportunity to nap.
Green chile breakfast casserole, ready to eat.
I look so refreshed from my nap.
I really was excited to have the casserole, though.
It was super-delicious! My eye-bags thought so, too.
- 14 oz of diced green chiles
- 8 oz Cheddar Cheese, grated
- 8 oz Jack Cheese grated
- 4 eggs
- 2 tbsp flour
- 1 can evaporated milk
- ½ tsp salt
- Preheat oven to 350
- Place ½ of the chiles in a layer in a greased casserole dish.
- Sprinkle ½ of both cheeses.
- Add remaining chiles, top with remaining cheese.
- Beat eggs/flour/milk/salt until smooth.
- Pour over casserole and bake at 350 degrees for approx 45 mins.