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.