The Pioneer Woman Tasty Kitchen
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Green Chile Egg Casserole

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Green Chile Egg Casserole is a big crowd pleaser. It’s the perfect dish to serve when you have guests for breakfast or brunch. It is perfect because all the prep work is done the day before… and because it is absolutely delicious.

Ingredients

  • 4 whole Eggs (Yolks And Whites Separated)
  • 1 can (12 Ounce) Evaporated Milk
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1 Tablespoon Flour
  • 2 cans (4 Oz. Size) Diced Green Chiles
  • 1 pound Jack Cheese, Shredded
  • 1 pound Cheddar Cheese, Shredded
  • Sliced Tomato For Topping
  • Serve With Salsa

Preparation

*This dish must be prepared the night before baking.

Beat egg whites until stiff peaks form, set aside.

In a large separate bowl, beat yolks with a fork. Add one can of evaporated milk, salt, pepper, flour and green chiles. Mix well. Gently fold in egg whites.

Sprinkle mixed cheeses evenly in a 8 ½ x 11 casserole dish. Pour egg mixture evenly over cheeses and spread with a spatula. Cover and place in the refrigerator overnight.

Preheat oven to 325 degrees F. Bake for 55 minutes.

Allow to rest for about 10 minutes before serving. Serve topped with sliced tomatoes and salsa on the side.

7 Comments

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Avatar of callimakesdo

callimakesdo on 8.10.2010

With all that cheese it doesn’t stick! I’ve never spray or greased the pan, and it comes right out.

Avatar of 2sweet4u

2sweet4u on 8.10.2010

I too questioned the amount of cheese. 2 lbs sounds like a lot of cheese – that’s 8 cups of cheese – whoohoo. Anywho – I made this dish last night and put it in the fridge. I did not use 8 cups of cheese but I did use 2 cups of jack and 2 cups of cheddar and I grated some pepper jack that I had in a block so probably about another 1/2 cup of cheese. I baked it before work this morning and it was delicious. I love it – it’s a keeper. It came out just fine without the 8 cups of cheese. I just can’t imagine 8 cups of cheese with only 4 eggs – but it probably is even better. Good recipe – it’s a keeper in my file. 5 stars and 2 snaps.

Avatar of snikkers

snikkers on 8.1.2010

Doesn’t stick to the baking dish?

Avatar of callimakesdo

callimakesdo on 7.31.2010

It allows the egg mixture to seep into the cheeses. I have step by step photography on my related blog post that shows what happens overnight. I love that I can prep it the day before, especially because I usually serve this dish on a holiday when I don’t have time to cook that morning or when I’m having guests.

Avatar of Julie (Bananas for Bourbon)

Julie (Bananas for Bourbon) on 7.30.2010

Just out of curiosity, why does the casserole have to sit overnight?

3 Reviews

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Avatar of hjcary

hjcary on 10.1.2010

I made this today and it was very good. I did not use quite the 2lbs of cheese. My dish was a little smaller then stated and I would not have been able to fit it all in I probably used around 1.5lbs of cheese. It was very yummy! Thank you.

Avatar of Laura

Laura on 8.23.2010

I dug out this recipe last night and didn’t have time to let it sit, I just baked it right away – it was delicious! I’m sure it would be better if I followed directions, but it was still great. I only used half the cheese called for (guilty conscience) and added one cup of corn. Very nice side dish to pulled pork tacos. Thanks Calli!

Avatar of donetteonthewhim

donetteonthewhim on 8.9.2010

I just made this for my family and we all loved it! I forgot to add the evaporated milk (oops!) and although I’m sure it would be better with said ingredient, it was still delicious. Definitely a keeper!

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