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Another delicious egg brunch dish from Texas Co-op Power Magazine. This is a very easy Tex-Mex recipe that is, I believe, best served after cooling to room temperature.
READER RECIPE
APRIL 2022
This recipe was featured in Brunch.
Marilyn Burgess | Trinity Valley EC
Easy to make and crowd-pleasers, these squares are ideal for those who love the combination of chiles and cheese. Serve as is or with guacamole, sour cream or additional hot sauce.
2 cans (10 ounces) whole green chiles, drained
8 ounces grated sharp cheddar cheese
6 slices thick-cut bacon, cooked and cut into bite-size pieces
6 eggs
Dash of hot sauce
Salt and pepper
1. Preheat oven to 350 degrees. Lightly coat an 8-by-8-inch baking dish with cooking spray. Arrange chiles evenly in the dish, then sprinkle on cheese and bacon.
2. In a bowl, beat together eggs, hot sauce, and salt and pepper, then pour evenly into the dish. Bake until eggs are firm and cheese has melted, 25–30 minutes. Cool 5 minutes, then cut into squares to serve.
Serves 9.
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