Happy Easter Weekend! If you are looking for a last minute, super simple , yet delicious brunch menu – here’s it is! My Green Chili EggCasserole has been a huge hit for friends – at the beach, on a beautiful sunny weekend and even a cold day before a long walk. It takes zero time to put together and pairs well with fruit, muffins or toast and bacon or sausage. Maybe some mimosas too?
Pull your friends together this weekend for breakfast or brunch! It doesn’t have to be complicated or challenging. Enjoy and celebrate Spring!
Green Chili Egg Casserole, serves 6 to 8
- 1 dozen eggs
- 6 ounces, shredded sharp cheddar cheese
- 1 small cans diced green chilies
- 1 pint sour cream
- 1 teaspoon, salt
- salsa verde, garnish
Assembly: Preheat the oven to 350 and grease a large casserole dish. Sprinkle cheese on the bottom of the dish and then layer the green chilies on top. Whisk together eggs, salt and sour cream and add the mixture to the dish. Add a bit more cheese! Bake for about 45 minutes to an hour or until set. Serve with additional salsa verde!