Green Chile Cheese Egg Bake By: Ann R.
I am the mother of an adult who has cystic fibrosis and is 37 years old. He is very healthy, weighing 180 pounds, works full time and loves to eat so he can maintain his health and weight. This egg bake was one of his favorite Sunday morning breakfast dishes.
- 1 lb shredded medium cheddar cheese
- 1 lb shredded Monterey Jack cheese
- 1 can(s) chopped green chilies, drained
- 2 Tbsp flour
- 12 oz evaporated milk
- 8 large eggs, slightly beaten
- 1 tsp salt
- 1 large tomato, chopped
- 1 red sweet pepper, chopped
- Bunch of green onion tips, chopped
- Add All Ingredients
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Preheat oven to 325 degrees.
Layer cheese and peppers in a shallow 9"x13" pan.
Mix flour and enough milk to make a paste; add remaining milk.
Stir together eggs, flour mixture and salt.
Pour over cheese and chilies.
Sprinkle with chopped peppers.
Bake for 30 minutes.
After 30 minutes, top with chopped tomatoes and chopped onions.
Bake an additional 15 minutes.
Serve warm or at room temperature.
This dish can be served warm as breakfast or cut into small squares and served as an appetizer.
- Servings: 6
Amount per serving:
- Calories: 760
- Fat: 55 g
- Sodium: 1590 mg
- Protein: 51 g
- Calcium: 1370 mg
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