Friday, November 13, 2009

Breakfast Chili Relleno Casserole

12 eggs
16 oz sour cream
16 oz monterey jack/colby grated cheese
7-8 oz canned chopped green chilis, drained
1/2 t salt
1/2 t pepper

Preheat oven to 350.  Whisk together eggs and sour cream together.  Gently mix in the cheese, chili, salt, and pepper.  Pour this into a 9X13 inch pan that has been sprayed with Pam.  Place this pan into a larger pan and put in the oven.  Fill the larger pan with boiling water so that the water reaches at least half way up the side of the egg pan.  Close the oven door and bake for 30 minutes.  Cut this into serving size portions and serve with a little picante sauce.

This is my favorite breakfast casserole.   You could add a little cooked sausage, bacon or ham but I never do.  It is a great protien start to the day.

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