When the Rocky Mountain front range leaves start turning and early morning walks require a jacket, it’s time to visit our favorite green chili roasting stand for another winter supply of fresh roasted chilies (they freeze beautifully).
Egg and Chili Casserole
This quick and easy egg / chili casserole is perfect for brunch as well as light dinners. We served it here for an outdoor “celebrate fall” employee brunch in the soon to be frost-covered garden.
- 3 tablespoons diced yellow onion
- 1 tablespoon cooking oil
- 9 cage-free organic eggs
- 1 1/4 cup milk
- 1/3 cup diced green chilies; 6 or 7 seeded and cleaned fresh roasted whole chilies (or canned whole chilies) for laying on top of egg mixture
- 1/2 tsp salt
- 1/4 tsp pepper
- 9 corn tortillas
- 1/2 cup shredded cheddar or Monterey Jack cheese
Heat oven to 350 degrees and spray 9 by 13 baking pan with non-stick coating.
- Saute onions until translucent. Add onions, milk, diced chilies, salt and pepper to the beaten eggs.
- Tear the corn tortillas in large pieces and place into the egg mixture in the baking pan. Top with whole green chilies and cheese.
- Bake for approximately 30 minutes, or until a clean knife inserted in the center comes out clean.
Green Chili Breakfast Sauce
- 1/2 small package of breakfast sausage
- 1/4 cup chopped onion
- About 15 green chilies that have been roasted and peeled. (canned whole green chilies also work and may not require as many).
- 2 cloves garlic
- 1/2 cup chicken broth or 1/2 container of Knor chicken stock concentrate gel (if using gel add 1/2 cup water)
- 1 1/2 tablespoon corn starch
Use sparingly if you need to cut calories, if you don’t, go for it because it’s delicious.
Brown and crumble breakfast sausage with onion. Drain.
- Place remaining ingredients in a blender and emulsify.
- Heat the blender mixture until bubbly. Add a small amount of corn starch if additional thickening is necessary.
- Add the browned sausage before spooning over individual servings to taste.
- We serve with additional warmed tortillas and sliced red Fuji apples from the Colorado Western slope.
Ellen Troyer, with Sabrina Farmer and the Biosyntrx staff
- Nutritional Information
The Chile Pepper Institute at New Mexico State University claims that chillies include the following nutrients: calcium, iron, magnesium, phosphorous, potassium, vitamins A, C, B2, B3, B6, folate and the essential amino acids, tryptophan, lysine and phenylalaine.
If you are attending the Academy of Ophthalmology annual education symposium in Chicago this week, stop by Biosyntrx booth, #3101 for a visit. The tune is to get you in the mood for traveling to one of our favorite cities