I used my cast iron skillet for this recipe. I did add one small diced onion and a good amount homemade roasted garlic. I used only ONE 4 ounce can of mild diced green chiles. We LOVED this egg casserole. I made a BIG breakfast to go with it; homemade waffles bacon-y home fries and served it with homemade salsa and sour cream on the side. NO leftovers.
Delicious, with adjustments. I served it with some tortillas and hot sauce for people to make their own breakfast burritos. Flavor and mouthfeel adjustments: used 3 cans of diced green chiles (2 mild, 1 hot), sauteed a yellow onion and 1 clove of garlic with a little chili powder, used a mix of jack and cheddar cheese. Healthier adjustments: did not use any butter, reduced the cheese to 3 cups instead of 4, and used reduced fat cottage cheese. 3 cups of shredded cheese is still plenty for an egg casserole, and the butter serves no purpose in this recipe other than adding flavor (and a ton of extra fat). Also used 1/2 cup of flour as called for in other versions of this recipe floating around on the internet. I think it needs the extra flour to help it set. Baked it in a 9x13 casserole dish and it definitely served more than 8!
This was surprisingly good. I could see it was going to make alot so I adjusted the recipe to cut it in half. After 15 minutes at 400 degrees I also adjusted the 50 minute cook time to 25 minutes. I followed the recipe except that I added a pinch of black pepper. Delish!
I think that the quality of the chili used is central to making it taste delicious. If you can't fand any fresh use powdered chili from New Mexico. I always get my chili from the Chimayo Chile Brothers. New Mexico Chile Rules!
We have been making this recipe for about 12 years. It is SO easy. I agree that the butter and cheese can easily be reduced. I also add a tablespoon or two of brewers yeast and sometimes I add flax meal just for a boost in nutrients. I use two 7oz cans of green chilies and I like to serve it with fresh avocado. This is my go to recipe when taking a meal to someone who just had a baby or is recovering from illness. It is also easy to ditch the chillies and put in something as a sub--ham mushrooms onions sausage whatever!
I make this and bake it in a muffin pan! It's always a big hit and whether you use mini muffin or regular muffin pans they are great bite sized breakfasts on the go. They store well in the fridge and just need a few seconds in the microwave to be ready to go.
This was a hit Christmas morning. I had misplaced my usual recipe but I think this is going to be a permanent replacement. I heated about a tablespoon of olive oil in bottom of the 9x13 pan instead of using the butter and held back a little of the cheese to sprinkle on top before baking. I drained the chilies using 1 can in the casserole and serving the other can as a side About half (actually all the men come to think of it) topped with more chilies. The bake temps and times worked perfectly in my oven.
I have made this several times. It's always a big hit! I omit the butter and do 3 cans of the chilis. Otherwise all the same I spray a 13x9 aluminum pan and it comes out nice and light! A tradition on Xmas morning with pigs in a blanket.
I roasted my own chilis in my cast iron pan used 1/2 cp flour as suggested by others... Made two pans one with sweet Italian sausage(cooked and crumbled) pepper jack cheese and mushrooms. The other pan I added fresh spinach mushrooms and garlic. Both were a hit the one with sausage was excellent. Versatile recipe easy to add different cheeses meat or veggies. Thank you so much!
