Total Time
40mins
Prep 10 mins
Cook 30 mins

Yummy dish that I make for a meatless main dish, or for a brunch. It's like a Mexican/French Souffle casserole! Also delicious rolled into a tortilla for a breakfast burrito!

Directions

  1. Preheat oven to 375º.
  2. Grease a 13x9 pan.
  3. Line bottom of the pan with chiles.
  4. Slice the cheese and place on top of the chiles to cover evenly (or grate).
  5. In a large bowl, beat eggs with sour cream until well blended.
  6. Add salt and pepper to taste.
  7. Pour egg mixture over chiles and cheese.
  8. Bake 30-40 minutes or until knife inserted into dish comes out clean.
Most Helpful

Tasty. Followed the recipe exactly except had to use mozarella because Monterey Jack is not available where I live in England. Still, all in all an easy and tasty dish. Full size recipe makes a ton.

SolightlyUK March 17, 2013

This was very tasty, and easy enough to throw together very quickly. I made a full recipe, though I did cut back a touch on the cheese and sour cream based on personal preference. My kids are a bit pepper-phobic, so I used pureed chiles instead of diced. The flavor was there, but there were no telltale green chunks :). We enjoyed this in squares as breakfast for dinner with some homemade guacamole and green beans, but I think the leftovers are going to be terrific wrapped up with some other goodies for a breakfast burrito. If I serve it in squares again I will likely add something for texture; maybe some sweet peppers (sorry kids!). Thanks for posting! Made for ZWT 8: The Wild Bunch.

smellyvegetarian August 08, 2012

Wonderful! I also halved the recipe and used an 8 x 8 pan. I had one serving left and there's only 2 of us. We loved this dish and will make it often. Thanks for sharing. Made for ZWT 8- Mexico etc.

CJAY August 03, 2012