Hatch Green Chile and Tomato Egg Casserole
Ingredients
The base
-
4–5
pieces
gluten-free bread crusts
-
2–3
medium
hatch green chiles, diced
-
2
medium
plum tomatoes, sliced
-
1–2
tablespoons
olive oil
-
6–8
large
eggs
-
1½
cups
almond milk
-
1
teaspoon
favorite seasoning mix
-
1
tablespoon
chopped cilantro or basil
-
2
ounces
sliced cheese (mozzarella, provolone, or cheddar)
Optional ingredients
-
1
cup
diced cooked sausage or chicken
Instructions
- Preheat the oven to 350°F and spray a large casserole dish with cooking oil.
- Lay out the bread crusts on the bottom of the dish.
- Layer the diced green chiles, sliced tomatoes, cheese, and half a tablespoon of cilantro over the crusts.
- Drizzle 1-2 tablespoons of olive oil evenly over the layers.
- In a separate bowl, combine the eggs, almond milk, seasoning mix, and additional salt and pepper if desired. Whisk until uniform.
- Pour the egg mixture over the casserole dish and add any additional veggies or cheese on top.
- Bake in the oven for 35-45 minutes, checking for doneness at 30 minutes.
- Remove from the oven and garnish with the remaining cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
240
Total fat
13g
Total carbohydrates
17g
Total protein
14g
Sodium
0mg
Cholesterol
0mg
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