Egg Bakes & Quiche Dishes

Mexican Egg & Chili Bake


1 can (114 mL) diced mild green chilies, drained
1 ½ - 2 cups (6 oz/170 mL) Monterey Jack cheese, shredded
1 cup (250 mL) milk
2 tbsp (25 mL) all-purpose flour
½ tsp (2 mL) ground cumin
6 eggs
1 tsp (5 mL) chili powder
½ tsp (2 mL) salt
Garnish: Paprika


Preheat oven to 350°F (180°C). Lightly grease a 9-inch (22 cm) deep baking pan. Layer with half the cheese, chilies, then cheese. Whisk together eggs, milk, flour and seasonings until very well blended. Pour into pan. Sprinkle top with paprika.

Bake in 350°F (180°C) oven for 40 to 45 minutes, or until knife inserted in the center comes out clean, and top is brown. Let stand for 5 minutes before serving.

Makes 6 servings.

Nutrients per serving:

Calories: 228.3
Carbohydrates: 7.3 g
Fat: 15.3 g
Protein: 15.8 g
Sodium: 407.2 mg