Kid tested, Hubber approved

 

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It’s Breakfast! It’s Brunch!, It’s Lunch!, It’s Supper!, It’s a great midnight snack! It’s great to graze on over a three day weekend or when you have a house full of guests. Make two while you’re at it.

I’ve been making this recipe for a long time.  We  usually eat it as supper with avocado halves and salsa on the side.  I use it for brunch and lunch as well. You can even prep it the night before and bake when you wake for an early breakfast.

Southwestern Egg Casserole:

  •  a pound of shredded potatoes or a bag of hash browns
  • about 8-10 oz diced green chiles
  • 1 1/2 cups shredded Monterey Jack
  • 6 eggs and 2 egg whites
  • 5 oz evaporated milk
  • 1/3 c. flour
  • 1 teaspoon garlic powder or salt. (optional)

Oven to 350.  Spray a 9×13 with Pam. Press in the potatoes. Spread on the chiles. Sprinkle on the cheese. Whisk up the rest of the ingredients and pour over the bed of potatoes, chilies, and cheese. Pat pat it. Give it a little tickle to work the egg into the potatoes a little. Bake 45 and stand for 10.

 

 

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3 Comments

Filed under Food

3 responses to “Kid tested, Hubber approved

  1. My mouth is watering. That looks delicious!! I will have to try this something this week! Thanks for the sharing.

  2. marianne womble

    It looks great and will definitely try this when I have a moment.

    P.S. I love it when you show the picture of the ingredients. That way there is no mistake in what I’m off to buy.

    • I snap a picture of the majority of the ingredients. For the tiramisu post, I discovered that square of chocolate missing from a photo because my daughter came through the kitchen and ‘borrowed’ it for a minute. Or, like the crepes I made the other day, the white wine that i was using in the sauce disappeared because Hubbers was filling his glass. Cooking around here is never an exact science! Thanks for trying it Marianne.

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