Eggs and Chiles Ole!

"Yummy dish that I make for a meatless main dish, or for a brunch. It's like a Mexican/French Souffle casserole! Also delicious rolled into a tortilla for a breakfast burrito!"
 
Download
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
40mins
Ingredients:
5
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375º.
  • Grease a 13x9 pan.
  • Line bottom of the pan with chiles.
  • Slice the cheese and place on top of the chiles to cover evenly (or grate).
  • In a large bowl, beat eggs with sour cream until well blended.
  • Add salt and pepper to taste.
  • Pour egg mixture over chiles and cheese.
  • Bake 30-40 minutes or until knife inserted into dish comes out clean.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. We LOVE this recipe! I cut the recipe in half for the 2 of us and add chopped fresh jalapeño. I have made it several times.
     
    • Review photo by ColoradoCooking
  2. Tasty. Followed the recipe exactly except had to use mozarella because Monterey Jack is not available where I live in England. Still, all in all an easy and tasty dish. Full size recipe makes a ton.
     
  3. This was very tasty, and easy enough to throw together very quickly. I made a full recipe, though I did cut back a touch on the cheese and sour cream based on personal preference. My kids are a bit pepper-phobic, so I used pureed chiles instead of diced. The flavor was there, but there were no telltale green chunks :). We enjoyed this in squares as breakfast for dinner with some homemade guacamole and green beans, but I think the leftovers are going to be terrific wrapped up with some other goodies for a breakfast burrito. If I serve it in squares again I will likely add something for texture; maybe some sweet peppers (sorry kids!). Thanks for posting! Made for ZWT 8: The Wild Bunch.
     
  4. Wonderful! I also halved the recipe and used an 8 x 8 pan. I had one serving left and there's only 2 of us. We loved this dish and will make it often. Thanks for sharing. Made for ZWT 8- Mexico etc.
     
  5. Fabulous! I made a half batch in an 8x8 pan which seems like plenty to feed 4 to 6 people. I think the larger recipe would feed more like 8 to 12 people. I used super hot triple x New Mexican chiles and it was so freakin' good. I also used light sour cream and it worked perfectly. Thanks for the excellent recipe!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes