Breakfast for 8

Green Chile Breakfast Casserole

Name: Green Chile Breakfast Casserole
Total time: 65 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 4 large poblano chiles; 1 red onion; 1 lb hearty country bread; 1 containers (16 oz) sour cream; 1 cup tomatillo salsa; 1/2 cup chopped fresh cilantro; 8 large eggs; 2 cups half-and-half; 2 tsp kosher salt; 1 tsp ground cumin; 1/2 tsp freshly ground black pepper; 1 cup shredded cotija or monterey jack cheese

Roasted poblanos, bread, eggs, salsa, and cheese bake together in a savory casserole with a creamy center.

$2.06per serving $$

65 minstart to table

8servings

Mexican Vegetarian Budget Breakfasts Cold-weather comfort Winter

Ingredients

2 tbsp olive oil
4 large poblano chiles
1 red onion
1 lb hearty country bread
1 containers (16 oz) sour cream
1 cup tomatillo salsa
1/2 cup chopped fresh cilantro
8 large eggs
2 cups half-and-half
2 tsp kosher salt
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1 cup shredded cotija or monterey jack cheese

Steps

Roast the poblanos on a baking sheet at 425 F for 12 minutes, turning once, then chop them.
Heat the olive oil in a skillet over medium heat, cook the chopped onion for 5 minutes, and remove from heat.
Layer the bread, poblanos, onion, and cilantro in a greased 9-by-13-inch baking dish.
Whisk the sour cream, salsa, eggs, half-and-half, salt, cumin, and pepper, then pour the mixture over the bread.
Top with the cheese and bake at 350 F for 25 minutes, until the center reaches 160 F.

Main ingredient on sale this week? See what to make with eggs on sale.