I don’t know about you, but when I have a houseful of guests, I love to cook, but three meals a day gets a tad overwhelming. That’s why I love this recipe. It’s quick and easy, and I get rave reviews, even from people who don’t think of themselves as Tex Mex folk.
Here we go:
6 large eggs
1/2 cup heavy cream (I cheat and use half and half)
1 cup of grated cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 4 oz. can mild diced chilies
Preheat the oven to 350F. Spray or butter a shallow baking pan. I often use a 9×9 brownie pan. In this case I used my fancy pan.
In a medium size bowl, beat the eggs. Mix in cream, salt and pepper.
Add chilies to egg mixture.
Spread the cheese in the bottom of the baking dish. Pour egg mixture over the top.
Bake for 25 minutes or until eggs are set. (Living at altitude, it always takes longer where I live–usually between 35-40 minutes. Keep an eye on it.)
Broil the top if you want more browning.
I’ve doubled the recipe and cooked it in a larger pan quite successfully, because funny thing–in our house, this only serves 4. Hmmm…
We always top the eggs with hot sauce or salsa and serve with bacon or ham.
Looking forward to seeing everyone in 2021!