Breakfast for Dinner

Breakfast Collage I encourage you to “flip” the concept and consider Breakfast for Dinner at your house. Maybe it is a plate of pancakes with fruit, or some eggs and bacon or sausage with slice of rustic toast? Or,...

Breakfast Collage
Breakfast Collage

I encourage you to “flip” the concept and consider Breakfast for Dinner at your house. Maybe it is a plate of pancakes with fruit, or some eggs and bacon or sausage with slice of rustic toast? Or, is it a pot of oatmeal with some fresh fruit? Another idea could be a French Toast Casserole that was prepared in advance and served with some hot syrup. A favorite in our house is a plate of Egg Bake with Green Chilies.  I prepare this the night before and then just bake it off in time for dinner.

Cheesy Egg Bake
Cheesy Egg Bake

This is a great make-ahead casserole and a welcomed treat served with some breakfast meats, some potatoes or a side salad along with rustic bread.  This recipe includes some surprise items and has become a standard in my recipe box.

Egg Bake with Green Chilies

Ingredients:

  • 1/4 cup butter – 1 stick
  • 12 eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • About 16 ounces of diced green chile peppers – I have also substituted a diced tomato and chile pepper mixture too.   I prefer the green chilies, but some enjoy the added tomato.  Drain these chilies before adding to the egg mixture.
  • 1 quart cottage cheese (4 cups)
  • 1/2 cup sour cream
  • At least 16 ounces of shredded Monterey Jack or a Mexican Blend cheese – I sometimes add a bit more.  Always shred this cheese yourself over buying the pre-shredded options.  You could  also spice this up with a bold cheese such as Jalapeño Jack.

Directions:

  1. Preheat the oven to 400 degrees.
  2. Melt the stick of butter.   Reserve about ¼ of the butter for the recipe.   Coat the bottom of the 9x 13x2 pan with about ¼ cup of the melted butter.
  3. Beat eggs well.  Then stir in flour, baking powder, cheeses, chiles, and sour cream and the remaining ¼ cup of melted butter. Salt and pepper to taste.  I often use white pepper in this case over black pepper.  Mix well. (I do not salt due to cheese.)
  4. Pour this mixture into the baking pan.  This can be made a day in advance.  Sometimes,  I add a layer of shredded cheese to the top, in the last 15 minutes of the baking process.
  5. Bake uncovered the first 15 minutes at 400 degrees and then the next 35-40 minutes at 350 degrees until set.

Can be a breakfast entrée or a dinner entrée.

Great for a vegetarian crowd. This is a regular request for our Sunday Night Suppers served with a side salad and a loaf of bread from an area bakery.  Simply delicious!