Chile Tomato Casserole
Casseroles are the perfect dish to make savory or sweet!
Ingredients
- 4 Eggland’s Best Eggs (large)
- 1 medium sized onion, chopped
- 1 medium sized russet potato, grated
- 2 medium sized tomatoes, sliced
- 2-4 slices of bread, cubed
- 2-6 chiles based on how spicy you like it
- ⅓ rcup whole milk
- ⅓ rcup 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
Preparation
Preheat the oven to 350F.
In the meantime, heat oil in a frying pan and saute onion until softened. Add the potato, chilies, a bit of salt, pepper and saute until cooked.
Grease a casserole dish with non-stick cooking spray and 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.
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!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 299 |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Cholesterol | 212 mg |
| Sodium | 309 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Protein | 17 g |
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