Ingredients
Egg Mixture
- 8 large eggs
- 1 cup milk
Cheeses and Vegetables
- 1½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles, drained
Seasonings
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Others
- 1 tablespoon butter or cooking spray (for greasing the dish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with butter or cooking spray to prevent sticking.
- Mix Eggs and Milk: In a large bowl, whisk together 8 large eggs and 1 cup of milk until the mixture is smooth and well combined.
- Add Other Ingredients: Stir in 1½ cups shredded cheddar cheese, ½ cup shredded Monterey Jack cheese, 1 can (4 oz) drained diced green chiles, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon onion powder until evenly distributed.
- Pour Into Dish: Pour the egg and cheese mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Bake: Bake uncovered in the preheated oven for 30 to 35 minutes, or until the center is set and the top is lightly golden brown.
- Rest and Serve: Remove from oven and let the casserole rest for 5 minutes to set further before slicing and serving.
Notes
- For extra protein, add cooked breakfast sausage or diced ham to the mixture before baking.
- For more heat, substitute hot green chiles or add chopped jalapeños to the casserole.
- This casserole can be prepared ahead of time and reheated as needed for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
