Ingredients
Scale
- 12 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups hatch chiles, chopped
- 1 cup diced onion
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent.
- Whisk together eggs and milk in a large bowl. Stir in cheese, hatch chiles, sautéed onions, cumin, salt, and pepper.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 30-40 minutes, or until the center is set and edges are slightly golden.
- Let it cool for a few minutes before slicing and serving.
Notes
Serve warm with fresh salsa, avocado slices, or a dollop of sour cream. Can be prepared a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 500mg