My mother-in-law introduced me to this recipe almost a decade ago, and it’s been on heavy rotation in my “brunch” repertoire ever since. I call it the `best baked eggs’ as it covers some important criterion:
1. It only has 4 ingredients, making it a manageable dish for even the beginner cook
2. All of the required ingredients can be obtained at a standard grocery store–no extra stops required
3. It bakes for close to an hour leaving time to clean up the kitchen, arrange the fruit, and attend to any other last-minute details
Without further adieu, here is the recipe!
Mexican Eggs
1 lb. Monterey jack cheese, grated
3 oz. can chopped chilies (if there will be kiddos there, I ease up on the chilies)
1 dozen eggs
1 16 oz. container sour cream
Spread chilies evenly over the bottom of a 9×13 pan (those classic Pyrex casserole dishes are perfect), followed by the grated cheese. Whip eggs and sour cream in a bowl until light and fluffy. Pour over cheese and chilies. Bake at 350 degrees for around 45 minutes. Cooking times vary oven to oven and altitude to altitude so watch the casserole while it cooks. It will have some nice browning and a nice, souffle like appearance when it is done.
Serve with fresh Pico de Gallo or Salsa Verde (homemade is best, but jarred will do!)
