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Southwestern Egg Bake Recipe

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My sister, Bari, gave me this recipe after I tried it at her daughter's graduation party. Good thing she made plenty—she had to keep refilling the dish!—Terry Bray, Haines City, Florida
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + standing

Ingredients

  • 5 green onions, thinly sliced
  • 1 tablespoon butter
  • 8 eggs
  • 1 cup milk
  • 1 can (4 ounces) chopped green chilies
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 2-1/2 cups (10 ounces) shredded Monterey Jack cheese
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

In a small skillet, saute onions in butter until tender; set aside. In a large bowl, combine the eggs, milk, chilies, salt, pepper and cumin. Stir in the cheese, bacon and reserved onions.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Originally published as Southwestern Egg Bake in Casserole Cookbook 2001, p282

Nutritional Facts

1 piece: 271 calories, 21g fat (11g saturated fat), 256mg cholesterol, 489mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 18g protein.

  • 5 green onions, thinly sliced
  • 1 tablespoon butter
  • 8 eggs
  • 1 cup milk
  • 1 can (4 ounces) chopped green chilies
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 2-1/2 cups (10 ounces) shredded Monterey Jack cheese
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. In a small skillet, saute onions in butter until tender; set aside. In a large bowl, combine the eggs, milk, chilies, salt, pepper and cumin. Stir in the cheese, bacon and reserved onions.
  2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Originally published as Southwestern Egg Bake in Casserole Cookbook 2001, p282

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