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,...
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.
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
- 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.
- Preheat the oven to 400 degrees.
- 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.
- 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.)
- 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.
- 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!