Description
There’s nothing I love more than a breakfast recipe that feels special enough for guests but easy enough for everyday mornings, and this green chili egg casserole checks all the boxes. Layers of hearty sourdough, melty Monterey Jack cheese, and canned green chiles bake together for 30 minutes into a cozy dish that’s full of comforting flavor. Serving 8, it’s make-ahead friendly, which means less time in the kitchen and more time gathered around the table with the people you love.
Ingredients
Scale
- 4 Cups sourdough bread (around 10 ounces)
- 8 Ounces Monterey Jack Cheese - shredded
- 10 eggs
- 1 Cup Whole Milk
- 1/2 Cup Cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cumin
Instructions
- Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, whole milk, cream, spices, and shredded cheese until fully combined.
- Spread the cubed sourdough bread evenly into the prepared baking dish.
- Pour the egg mixture evenly over the bread and cheese, gently pressing the bread down so it absorbs the liquid.
- Wrap with plastic wrap and place in the fridge overnight.
- In the morning, preheat the oven to 350 degrees. Unwrap the casserole and bake for 30 minutes, or until set in the middle.
- Remove and let cool for 5 minutes before serving.
Notes
- If you don't want to prep ahead and want to bake the morning of, follow the instructions above and bake for about 45 minutes or until the middle is just set and the edges are slightly golden brown.
- Prep Time: 10 minutes
- 12 hours:
- Cook Time: 30 minutes
- Category: Breakfast - casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 356
- Sugar: 4.1 g
- Sodium: 675.9 mg
- Fat: 19.3 g
- Carbohydrates: 24.5 g
- Fiber: 1 g
- Protein: 20.6 g
- Cholesterol: 269.3 mg
