Photo: Southwestern Egg Bake Recipe
This is another of the recipes I found in the treasure trove that is my grandmother Ruth's recipe box. How my New England grandmother learned about Southwestern cuisine is a mystery to me. I certainly don't remember ever eating a dish spiced with chile at her house. But this recipe looked so simple and tasty I had to give it a try. Sure enough, it was delicious and the sort of dish you can throw together at the last minute for guests as long as you keep that can of chiles in the cupboard. It makes a great weeknight supper, too, if you don't mind having eggs for supper occasionally. I don't.
Ingredients
- 1 (8-ounce) can mild green chiles, drained and stemmed
- 1 pound Monterey jack cheese, coarsely grated
- 12 large eggs, lightly beaten
- 2 cups sour cream
- Kosher salt and freshly ground black pepper
- Salsa, additional sour cream, and guacamole for serving, optional
Directions
Preheat the oven to 350 degrees F.
Cut the chiles in half lengthwise and remove the seeds. Arrange in 1 layer on the bottom of a buttered 13 by 9-inch baking dish. Cover with the cheese. Whisk the eggs with the sour cream in a large bowl until blended. Season with salt and pepper. Pour the eggs over the cheese, smooth the top, and bake in the middle of the oven until golden, about 45 minutes. Serve with salsa, sour cream and guacamole on the side, if desired.
Quick Guacamole:
Coarsely mash 1 peeled, pitted ripe avocado, preferably Hass. Add some fresh lime juice, chopped cilantro leaves, chopped cherry tomatoes, 1 small minced garlic clove, 1/2 serrano chile, or jalapeno, minced, and kosher salt, to taste.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 16 reviews
By leroche
Bismarck, ND
on June 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just finished eating this and I love it! I did a couple of things differently: I added a couple of tablespoons of Habanero Tomato Relish to the green chiles. I didn't have whole chiles, so I used the chopped chiles I already had. I used my mixer to blend the egg and sour cream. Because there's just my husband and I, I cut the recipe in half. Next time, I'm going to add some cilantro or green onion to the mixture and see what happens. It could have used a bit more salt, but that can be added. Loved that I had all the ingredients and it didn't take a lot of time to prepared. Served with homefries. Will definitely make it again!
By reidtobe_387320
Metuchen, NJ
on September 09, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Simple, easy and tasted great. I loved the guacamole and salsa on the side.
By jklewis1980
phoenix, az
on July 02, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish was great! I added Rotel brand diced tomatoes and green chilies and cooked bacon bits to the top of the eggs. I also added shredded cheese to the dish the last five minutes of cooking. Yummmy!
Read all 16 reviews