I’ve had this recipe for a long time. I used to make it for brunch but kind of forgot about it until someone asked if I had an “egg-ie” recipe for a party. The last time I made this, it was for “Brinner” on a Friday during Lent. My mom would make breakfast for dinner sometimes on Fridays when we were growing up, but certainly not this one. We probably wouldn’t have eaten it then (Midwest living in the 60s) but pretty sure we would all devour it now, as would our kids.
You can serve it with tortillas, I made a very fresh salsa and served it with black beans, which would fly for breakfast, lunch or dinner at our house.
Ingredients:
- 4 4oz Cans Whole Chiles, rinsed
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Shredded Monterey Jack Cheese
- 4 eggs, beaten
- 1 12 oz Can Evaporated Milk
- 2 Tablespoons Flour
- 1/2 teaspoon Seasoned Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Cumin
- 1 Tablespoon finely chopped Cilantro
- 1/4 teaspoon ground pepper
Directions:
- Preheat oven to 350 degrees
- In a greased 2 quart pan, layer 1/2 of the chiles, 1/2 the cheeses, then repeat.
- Combine the eggs, milk, flour and seasonings and beat until smooth. Pour over chiles and cheese.
- Bake for 30-35 minutes until set in the center.
- Warm foil wrapped tortillas in the oven the last 10 minutes
Serve garnished with crushed red peppers and green onion, or with a freshly made salsa.
Tips:
- Can be made with some Chorizo to give it a different flavor
- I used a round dish here, but usually use a rectangular dish for brunch
- A good Mexican Queso Añejo is really good with this instead of the Monterey Jack if you can find it in your store.
