One of my favorite things about my job, is lunch with my coworkers; they are my friends. After we all looked longingly at leftover Green Chile Eggs one day, my friend, Kim, was kind enough to share the recipe. It’s something we all fix now. It’s quick and easy. It makes enough to feed a crowd, or it will provide you with leftovers to taunt your work-mates. 😉 I think this dish is suitable for any meal of the day.
Sometimes, I make half a recipe in a 9×13 pan, without the sausage. Imagine just three ingredients providing such a hearty dish. Ed and I will eat this half batch for breakfast for three days, so it’s just the right amount for empty nesters.
You’ll notice in the step by step photos, that I was making this from memory since I added the cheese before the eggs. Because of this, it seemed like the eggs weren’t going to cover the whole pan, but they moved, expanded, and filled in the gaps like magic. I only used 1 lb. of cheese, Sargento’s Reduced Fat 4 Cheese Mexican blend, but I did add the hot sausage!
A tasty cheesey casserole, add sausage if you like. It’s a yummy breakfast, great for any meal actually!!!
- 2 large cans green chile
- 1 dozen eggs
- 1 pound cheddar cheese, grated
- 1 pound monterey jack, grated
- 1 pound hot breakfast sausage (optional)
- If using sausage, brown and drain on paper towel
- Dry whole chiles on paper towel
- Spray baking sheet with Pam
- Lay chile flat on baking sheet
- Whip eggs
- Cover chile with eggs
- Mix 2 cheeses; top with cheese (and sausage, if you’re using it)
- Bake at 400 for 15 minutes