Green Chile Breakfast Egg Casserole
Ingredients
Vegetables
-
2
pieces
hatch green chile pepper
-
1
cup
baby spinach
-
1
cup
chopped white onion
-
1
plum
tomato, sliced
-
1
teaspoon
minced garlic
Egg Mixture
-
10-12
pieces
eggs
-
1
cup
non-dairy milk
-
3
tablespoons
tapioca flour or cornstarch
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
½
teaspoon
cumin
-
a pinch
garlic powder
Cheese
-
6
ounces
sliced cheese (parmesan, mozzarella, white cheddar)
-
optional
amount
grated hard cheese for topping
Other
-
1
teaspoon
olive oil or avocado oil
-
8
ounces
chopped green chiles, drained
-
fresh chopped cilantro
for garnish
Instructions
- Preheat the broiler and line a baking sheet with foil.
- Roast the hatch green chile peppers in the broiler for 3-4 minutes on each side until the skin is browned, then set aside.
- Reduce the oven temperature to 350°F.
- Sauté the onion and spinach in oil over medium heat for about 3 minutes until fragrant.
- In a large bowl, beat the eggs and non-dairy milk until light and fluffy, then mix in the flour, baking powder, salt, garlic powder, pepper, and cumin.
- Stir in the canned green chiles.
- Layer the bottom of an 8x11 casserole dish with the spinach and onion mixture, followed by cheese slices and the egg mixture.
- Peel and slice the roasted hatch green chiles and layer them on top with tomato slices and more cheese.
- Bake for 30-40 minutes, checking after 30 minutes. Cover if the outside is brown but the inside is unset, and bake for an additional 5-10 minutes.
- Remove from the oven and garnish with extra cheese and fresh cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
195
Total fat
12g
Total carbohydrates
8.3g
Total protein
13.6g
Sodium
534.3mg
Cholesterol
245.7mg
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