Both casseroles below are quite tasty. I freeze any leftovers and heat in micro for a quick breakfast while on the go.
CHILI RELLENO BAKED CASSEROLE
1 large onion diced 6 eggs
7 OZ can diced green chilies 3 cups milk
10 OZ shredded sharp cheese 1 cup flour
4 OZ shredded jack cheese 2 teaspoons salt
2 teaspoons garlic powder
Butter rectangular pan & line with cooked, sliced potatoes. Combine onion, chilies & cheeses - spoon over potatoes. Beat eggs, milk, flour & seasonings. Pour over cheeses. Bake 350ยฐF for 45-50 minutes or till center is firm.
BREAKFAST CHILI EGG PUFF
10 eggs 1/2 cup melted butter, cooled
1/2 cup flour 1 pt small curd cottage cheese
1 teaspoon baking powder 1 lb grated jack cheese
1/2 teaspoon salt 2 cans diced Ortega chilies
1/2 cup diced onion
In bowl mix eggs till light and lemon colored. Add flour, baking powder, salt, cottage cheese, melted butter & jack cheese. Blend till smooth - add chilies and onions. Pour into well buttered 9x13" baking dish and bake at 350ยฐF approximately 35 min or till top browns and center is firm.
If you use whole chilies, pour half of the egg mixture on bottom of pan, layer chilies and pour remaining mixture on top.
May be prepared ahead and heated in micro. I serve it with guacamole, salsa and sour cream.
