This is one of my go-to brunch recipes because it's inexpensive and so easy to throw together with minimal ingredients of leftovers. The result is a hearty and luxurious breakfast dish that also happens to work well for dinner.
Technique tip: Don't overbake the casserole; it should be just set but not rubbery.
Swap option: Use any type of diced vegetables instead of chile peppers.
- Olive oil, for greasing
- 2 cups shredded Mexican blend cheese, divided
- 3 4-ounce cans diced green chiles
- 3 cooked chicken thighs, chopped
- 4 eggs, lightly beaten
- 1/4 cup half-and-half or heavy cream
- Salt and freshly ground black pepper
- Chopped cilantro, for garnish
Preheat the oven to 375°F.2.
Using olive oil, grease the bottom and sides of a casserole dish. Sprinkle half of the cheese onto the bottom of the casserole dish. Next, layer the green chiles on top of the cheese followed by the chicken thighs.3.
In a large bowl, whisk together the eggs, half-and-half, salt and ground black pepper. Evenly pour over the rest of the casserole ingredients. Sprinkle the second half of cheese over top and bake for 35-40 minutes, until eggs are set in the middle and cheese has browned.4.
Garnish with chopped cilantro before serving.