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.

Cooking Club: April 2010

Theme: Eggs
All the dishes at this month's cooking club were so delicious! Who knew there were so many yummy things you could make with eggs as the main ingredient? Great job ladies.

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Summer (Host): Scrambled Egg Breakfast Pizza (Pictured above)

Linda: Vanilla Bean Cake with Lemon Glaze

Shauna: Lemon and Basil Eggs over Foccacia

Susan: Shrimp Crab Cakes

Lori: Coconut Creme Brulee

Betty: Smoked Salmon and Dill Egg Salad Tea Sandwiches 

Sarah: Spaghetti Alla  Carbonara

Summer: Lemon Meringue Pie

Teresa: Deviled Eggs

Chris: Mini Quiche

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Smoked Salmon and Dill Egg Salad Tea Sandwiches 

Long name, tasty sandwich. Great flavor from the smoked salmon, capers and dill.

Mini Quiches

Very versatile. Great basic quiche that you can adapt to your tastes. This one has a surprise ingredient of cottage cheese that lends a nice texture.

Coconut Creme Brulee

What's not to love about this creamy dessert? The hint of coconut in these makes them superb.

Deviled Eggs

Super creamy filling with a nice tang. Everything you want in a deviled egg.

Spaghetti Alla Carbonara

"Tastes like it came straight from a gourmet restaurant". This was really, really good. 

Shrimp Crab Cakes

These were excellent. Great flavor and texture. Loved the big chunks of fresh shrimp.

Lemon and Basil Eggs over Foccacia

This was incredible. The top middle section of a loaf of foccacia is taken out and replaced with a delicious mixture of eggs, parmesan and basil and baked to perfection.

Vanilla Bean Cake with Lemon Glaze

If there were any left over, I would enjoy one with a cup of coffee the next morning. Light and fluffy vanilla cake is topped with a punch of zesty lemon glaze and crunchy sanding sugar.

Fruity White Wine Sangria

Lightly sweet, refreshing punch with slices of fresh fruit.

Lemon Meringue Pie

Great lemon flavor. This pie didn't quite set up but it was still delicious! 

Enjoy the photos. Recipes coming soon.


Next month: Luau Theme (Hawaiian Tropical Attire)
Sunday, May 23 @ 5:00
Host: Linda

Christmas Morning Quiche

This is the ultimate, foolproof spinach quiche recipe and it's so simple and delicious. The recipe comes from my lovely Aunt Susan. I remember every time time I would visit her when she lived in Baker's Field, CA. and Avondale, AZ. she would make this quiche at least once for breakfast. I always looked forward to this quiche on my trips.

The smell of this baking in the oven brings back many memories. My grandma, my mom and my uncle also make their own versions of this. My uncle likes to add chopped up ham to his. I'm sure any breakfast meat would be good, or cheese for that matter, as this recipe is very versatile.

A frozen pie crust makes this a breeze to throw together. But, I prefer to make a buttery pie crust from scratch.
A buttery, pastry shell is filled with a savory custard made of eggs, cream, spinach and cheese. A surprise ingredient provides the seasonings and flavor for this yummy quiche.

Susan's Spinach Quiche

4 eggs

1 1/2 cups milk (whole)

1 cup grated cheese (cheddar or mixed)

1 (10oz) pkg. frozen spinach (thawed, water squeezed out)

1 pkg. Knorr vegetable soup mix
1 9in. Unbaked Pie Shell

Preheat 375

Beat eggs together in a large bowl for one minute; then add milk and beat an additional minute. Stir in thawed spinach, cheese and soup packet. Mix until ingredients are incorporated. Pour mixture into an unbaked pie shell. Bake on middle rack for 50-60 minutes. Allow to rest for 15 minutes.

* The filling mixture may over flow crust, so if making crust from scratch, form high edges. If using a store bought crust, fill not quite to the top.

Egg Frittatas

Mini egg frittatas are very versatile and quick to whip up any old morning. These particular ones were filled with salami, herbs, and a yummy blend of cheeses. Warm out of the oven, these fluffy, cheesy breakfast bites are hard to stop popping in your mouth.

cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped (any meat works fine, or try a veggie like cooked broccoli)
1/3 cup freshly grated Parmesan
1/3 cup 5-cheese blend shredded cheese
2 tablespoons chopped fresh Italian parsley leaves

Directions
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Serve immediately.