Name: Green Chile Egg Casserole
Ingredients: Eggs: 12 large eggs form the base of our casserole, providing richness and structure. They should be fresh for the best flavor and texture.; Milk: 1 cup of milk, preferably whole milk or 2%, adds creaminess and moisture to the casserole. You can also use half-and-half for an even richer result.; Diced Green Chiles: 4 ounces of canned diced green chiles bring that signature Southwestern flavor. Look for mild, medium, or hot depending on your spice preference. Be sure to drain them well to prevent a watery casserole.; Shredded Cheese: 2 cups of shredded cheese provide cheesy goodness and melt beautifully into the casserole. Cheddar, Monterey Jack, Pepper Jack, or a blend work wonderfully. For a classic flavor, cheddar is highly recommended.; Onion: 1/2 cup of finely diced onion adds a subtle savory base. Yellow or white onions are both suitable. Sautéing the onion beforehand can mellow its flavor and add depth, but it’s optional for a quicker prep.; All-Purpose Flour: 2 tablespoons of all-purpose flour helps to bind the casserole and prevent it from being too liquidy. This ensures a nice, firm yet tender texture.; Baking Powder: 1 teaspoon of baking powder gives the casserole a slight lift, making it lighter and airier. This is key to preventing a dense, heavy texture.; Salt: 1 teaspoon of salt enhances all the flavors in the casserole. Adjust to taste, especially if using a saltier cheese.; Black Pepper: 1/2 teaspoon of black pepper adds a touch of spice and complexity. Freshly ground black pepper is always preferable for the best flavor.; Optional: Garlic Powder: 1/2 teaspoon of garlic powder (optional) can add an extra layer of savory flavor.

Ingredients

This Green Chile Egg Casserole is built on simple, wholesome ingredients that come together to create a dish that’s both satisfying and bursting with flavor. Here’s what you’ll need:

Eggs: 12 large eggs form the base of our casserole, providing richness and structure. They should be fresh for the best flavor and texture.
Milk: 1 cup of milk, preferably whole milk or 2%, adds creaminess and moisture to the casserole. You can also use half-and-half for an even richer result.
Diced Green Chiles: 4 ounces of canned diced green chiles bring that signature Southwestern flavor. Look for mild, medium, or hot depending on your spice preference. Be sure to drain them well to prevent a watery casserole.
Shredded Cheese: 2 cups of shredded cheese provide cheesy goodness and melt beautifully into the casserole. Cheddar, Monterey Jack, Pepper Jack, or a blend work wonderfully. For a classic flavor, cheddar is highly recommended.
Onion: 1/2 cup of finely diced onion adds a subtle savory base. Yellow or white onions are both suitable. Sautéing the onion beforehand can mellow its flavor and add depth, but it’s optional for a quicker prep.
All-Purpose Flour: 2 tablespoons of all-purpose flour helps to bind the casserole and prevent it from being too liquidy. This ensures a nice, firm yet tender texture.
Baking Powder: 1 teaspoon of baking powder gives the casserole a slight lift, making it lighter and airier. This is key to preventing a dense, heavy texture.
Salt: 1 teaspoon of salt enhances all the flavors in the casserole. Adjust to taste, especially if using a saltier cheese.
Black Pepper: 1/2 teaspoon of black pepper adds a touch of spice and complexity. Freshly ground black pepper is always preferable for the best flavor.
Optional: Garlic Powder: 1/2 teaspoon of garlic powder (optional) can add an extra layer of savory flavor.

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Instructions

Creating this Green Chile Egg Casserole is surprisingly easy, making it perfect for busy mornings or make-ahead brunches. Follow these simple instructions for a guaranteed delicious result:

Preheat Your Oven and Prepare Your Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent sticking and make cleanup easier later. Using a glass or ceramic dish works best for even baking.
Whisk the Eggs and Wet Ingredients: In a large bowl, crack all 12 eggs. Whisk them vigorously until they are light yellow and slightly frothy. This incorporates air and helps create a fluffier casserole. Add the milk to the bowl and whisk to combine it with the eggs.
Incorporate Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper (and garlic powder if using). This pre-mixing ensures the dry ingredients are evenly distributed and prevents clumps in the casserole.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the egg and milk mixture. Whisk constantly as you add to ensure everything is well incorporated and smooth. Continue whisking until no lumps of flour remain.
Add Cheese, Green Chiles, and Onion: Add the shredded cheese, diced green chiles (drained!), and diced onion to the egg mixture. Gently stir everything together with a spatula or spoon until the ingredients are evenly distributed throughout the egg mixture. Make sure the cheese and green chiles are well dispersed for flavor in every bite.
Pour into Baking Dish: Pour the egg mixture evenly into the prepared 9×13 inch baking dish. Spread it out to ensure an even layer for consistent baking.
Bake to Golden Perfection: Bake in the preheated oven for 35-45 minutes, or until the casserole is set and lightly golden brown on top. The center should be just set and not jiggly. A toothpick inserted into the center should come out mostly clean, with perhaps a few moist crumbs.
Let it Rest and Serve: Once baked, remove the casserole from the oven and let it stand for 5-10 minutes before slicing and serving. This resting period allows the casserole to set further and makes it easier to slice. Resting also helps to distribute the moisture evenly throughout the dish.

Nutrition

Serving Size: one normal portion
Calories: 300
Protein: 20 grams