Green Chili and Egg Bake

This egg casserole is super simple to make and bakes up so light and fluffy. The combination of green chilies, shredded cheese and eggs is delicious. You can also make this the night before, refrigerate and then bake it in the morning. What's not to love?

Green chilies are lined in the bottom of a buttered glass dish. I halved this recipe as it was only my husband and I enjoying this and used an 8x8 dish. Use whole green chilies if you can find them. If not, diced chilies work too.

Top the chilies with shredded cheese

And pour over a creamy mixture of eggs, sour cream, salt and pepper.

At this point, it can be wrapped with plastic and refrigerated.

Or, bake it in a 350 degree oven until fluffy and light golden brown on top. Mine came out of the oven with a large puffy center that deflated as it cooled. 

This slices up really easy and pops right out of the pan. Serve this with salsa, fresh guacamole or a dollop of sour cream. Yum!

Green Chili and Egg Bake

Source: Tara/Foodnetwork
Ingredients
1 (8-ounce) can whole mild green chilies, 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.