Chile, Tomato and Egg Casserole

August 03, 2017

Thanks to Eggland’s Best for sponsoring this post. As always, all opinions in the post are my own.

Being a vegetarian, eggs have always been a no brainer and an easy way to get some of my protein fix for the day (at least since I moved to the US)! And my favorite eggs come from Eggland’s Best, they not only cater to my protein needs but have so many other nutritional benefits compared to ordinary eggs – more than double the level of Omega 3’s, 4 times the amount of 6 times more Vitamin D, over 10 times the amount of moreVitamin E, 3 times more Vitamin B12, 25% less saturated fat, and best of all EB eggs only contain 60 calories compared to 70 calories in ordinary eggs (need I say more! :)). Check out Eggland’s Best eggs other nutritional benefits here and here. It also gives me the peace of mind to know that Eggland’s Best is not only a Certified Vegetarian product but is also the ‘Recommended Egg’ by the American Vegetarian Association (the first and only egg to receive recognition from AVA).


While consuming EB eggs as boiled eggs or omelette works fine for me during the busy mornings of weekdays, I like to get creative and try different egg recipes over the weekends (cuz, I easily get bored of eating the same thing over and over, don’t you?).

One thing you will constantly hear me say is, ‘I want to eat something exciting’ (yes, there is such a thing as exciting when it comes to food in my kitchen dictionary, hehe), especially during the weekends. Casseroles fit the bill of ‘exciting’ perfectly as you can either make a sweet or savory version of it, yum! And one of my all time favorite casseroles is this oh-so-delicious-and-spicy Chile Tomato Casserole, so let’s get right to it…


Ingredients:
  • 4 large Eggland’s Best eggs
  • 1 medium sized onion, chopped
  • 1 medium sized russet potato, grated
  • 2 medium sized tomatoes, sliced
  • 2-4 slices of bread (I used 21 grains whole wheat bread), cubed
  • 2-6 chiles based on how spicy you like it (I used 3 kinds because I like it spicy - anaheim, habanero and long red peppers)
  • ⅓ rd cup whole milk
  • ⅓ rd cup sour cream
  • 1 cup monterey jack cheese, shredded
  • Fresh cilantro, finely chopped
  • 1 tablespoon scallion onions, finely chopped
  • Seasoning of your choice - I used garlic powder, onion powder, Italian seasoning mix, smoked paprika, kosher salt and black pepper

Instructions:
  • Preheat the oven to 350F.
  • In the meantime, heat oil in a frying pan and sauté the onion until softened. Now add the potato, chilies, a bit of salt, pepper and sauté until cooked.
  • Grease a casserole dish with cooking spray or oil. Layer the dish with bread cubes, followed by the sautéed mixture, followed by tomato slices (add as many layers as you’d like).
  • Top it off with a layer of cheese (be as generous as you’d like ;)).
  • In a bowl, whisk eggs, milk, sour cream, cilantro and seasoning until the mixture is fluffy.
  • Pour the mixture over the casserole dish.
  • Bake for 40-45 minutes or until the top is golden brown. Test by inserting a knife in the middle, if it comes out clean then the casserole is done.
  • Remove the casserole, let it cool for about 5-10 minutes.
  • Garnish with cilantro and scallion onions, slice and serve.




Now how easy is it to make that yummylicious casserole! I bet you already have most of these ingredients at home, so go make some Chile, Tomato and Egg Casserole this weekend and let me know how it turns out.
And if you have a favorite casserole recipe, please do share with me (cuz, duh, I love variety!) :)
“Always look on the sunny side!”
xoxo,
Kusum

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