brinner (breakfast for dinner) is always a good idea in my house.
this dish combines eggs, chiles, bacon, cheese and time in the oven: all of which are favorites of mine.
I highly recommend making oven bacon ahead of time so it’s cooled and ready for the party.
while the eggs bake, biscuits could be made or reading could be done- it’s amazing that I can remember the book I was reading when I first made this dish. memory is a funny thing.
for a weeknight meal 40 minutes in the oven may seem long but it is worth it.
the only difference between this “egg bake” and a crustless quiche: layering the ingredients instead of mixing it all together.
I have always followed the recipe because the gooey cheese with the chiles at the bottom is tasty.
but I promise there won’t be kitchen police at your door if you mix everything together instead.
the recipe can be doubled per the origin recipe. but for 2 people, an 8×8 dish of eggs is plenty for at least 2 meals.
- 4-ounce can diced green chiles
- 1 cup grated sharp cheddar cheese
- 2 eggs
- 1½ cups milk
- ½ cup all-purpose flour
- ½ teaspoon salt
- 4 strips of bacon, cooked and crumbled
- Preheat oven to 350 degrees F. Spray a 8x8 pan with nonstick spray.
- In a medium bowl, mix together the chiles and cheese. Gently spread into the prepared dish.
- Then in a medium bowl, whisk together the eggs, milk, flour and salt. Pour over chiles and cheese. Sprinkle the bacon on top.
- Bake 40 to 45 minutes until a toothpick to come out clean.